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Chicken Noodle Salad Recipe

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We just can’t get enough of this super tasty Chicken Noodle Salad – It’s SUPER easy to make and just bursting with zingy flavour, the perfect lunch! 

I often make these on a Monday with leftover roast chicken from Sunday dinner as it’s a really tasty way to use up leftovers.

Chicken Noodle Salad Ingredients

  • Wholewheat Noodles – I use these so the salad is healthier and slower-burn off.
  • Shredded Roast Chicken – if you’ve no leftover chicken, cook and shred a couple of chicken breasts.
  • Red Bell Pepper – thinly sliced
  • Salad Leaves – just choose your favourite – baby herb leaves work well for this if you can get them

For the chicken noodle salad dressing

  • Peanut Butter – I use smooth, but you can use whichever you prefer.
  • Soy Sauce
  • Sweet Chilli Sauce
  • Sesame Oil
  • Juice of a Lime
  • Peanuts – crush these in a bag with a rolling pin and scatter over to serve
turquoise whicker table with white and lilac enamel bowl filled with homemade chicken and peanut noodles

How To Make Chicken Noodle Salad

  1. Cook the noodles as per the packet instructions then rinse under cold running water to cool them quickly – drain well. If they look like they’re sticking, toss them with a tsp of sesame oil to loosen them up.
  2. Mix up the noodle salad dressing – simply tip the peanut butter, sweet chilli sauce, soy sauce, sesame oil and lime juice into a small bowl and mix together.
  3. To make up the salad – add the noodles, peppers, salad leaves, shredded chicken and half the dressing to a bowl and toss everything together – tip in the rest of the dressing and mix through.
  4. Serve – Divide into two bowls an scatter with smashed peanuts.

Noodles – you can swap the wholewheat noodles for regular noodles, rice noodles or soba noodles, just choose your favourite.

No chicken – skip the chicken and make a vegetarian version, just add in extra vegetables like carrots or broccoli, or make this with shrimp or steak strips.

Extra spicy – fancy some extra heat? Add in some chopped fresh chili or a good drizzle of sriracha sauce.

⭐ Tossing the cooked noodles in sesame oil after draining really helps them not to stick.

⭐ If you want a gluten free version, use rice noodles and double check all other ingredients are gluten-free.

⭐ If you’ve made the dish with freshly cooked chicken you can store leftover in the fridge for up to 24 hours.

More Chicken Recipes To Make

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turquoise whicker table with white and lilac enamel bowl filled with homemade chicken and peanut noodles

Chicken Noodle Salad

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Quick and easy lunch box noodles made using leftover roast chicken

Ingredients

  • 2 nests of wholewheat noodles
  • 1 cup of shredded cold roast chicken
  • 1 red bell pepper - sliced into batons
  • 2 large handful of salad leaves - roughly chopped
  • 1 tbs smooth peanut butter
  • 1 tbs soy sauce
  • 1 tbs sweet chilli sauce
  • 1 tbs sesame oil
  • juice of half a lime
  • handful of peanuts - roughly smashed

Instructions

  1. Cook the noodles as per the packet instructions then rinse under cold running water to cool them quickly - drain well. If they look like they're sticking, toss them with a tsp of sesame oil to loosen them up.
  2. Mix up the noodle salad dressing - simply tip the peanut butter, sweet chilli sauce, soy sauce, sesame oil and lime juice into a small bowl and mix together.
  3. To make up the salad - add the noodles, peppers, salad leaves, shredded chicken and half the dressing to a bowl and toss everything together - tip in the rest of the dressing and mix through.
  4. Divide into two bowls an scatter with smashed peanuts.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 741Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 86mgSodium: 767mgCarbohydrates: 55gFiber: 6gSugar: 25gProtein: 42g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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