Asian Noodle Chicken Salad Recipes

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CHICKEN NOODLE SALAD



Chicken Noodle Salad image

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 2h35m

Yield 4

Number Of Ingredients 17

3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

Steps:

  • Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  • Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  • Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  • Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g

ASIAN CHICKEN SALAD



Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Provided by Angel

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
½ cup sunflower seeds
½ cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
½ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ cup white sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  • Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  • In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  • Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g

SPICY ASIAN NOODLE AND CHICKEN SALAD



Spicy Asian Noodle and Chicken Salad image

Provided by Pam Norby

Categories     Salad     Food Processor     Chicken     Ginger     Pasta     Vegetable     Quick & Easy     Lunch     Buffet     Peanut     Cilantro     Soy Sauce     Bon Appétit     Wisconsin     Tree Nut Free

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

Steps:

  • Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)

Provided by ellie_

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

6 ounces rice noodles, uncooked (see above in description)
2 cups chicken, cubed (see note in description above)
1/2 cup carrot, cut into julienne
1/2 cup green bell pepper, chopped
3 green onions, chopped
1/4 cup water chestnut, sliced and drained
1/4 cup Thai sweet chili sauce
2 tablespoons canola oil
1 1/2 tablespoons rice vinegar
1 lemon, juice of
2 teaspoons soy sauce
1/2 teaspoon gingerroot, grated
2 tablespoons dry roasted peanuts
12 wonton wrappers
1/4 teaspoon kosher salt

Steps:

  • Prepare noodles according to package directions. Drain and cool.
  • Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
  • To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
  • Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
  • Serve with wonton crisps if desired.
  • To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9

ASIAN NOODLE AND SMOKED CHICKEN SALAD



Asian Noodle and Smoked Chicken Salad image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 pound cooked smoked chicken, cut into strips
10 ounces thin chinese egg noodles or spaghettini
1 tablespoon oriental sesame oil
1/4 pound snow peas, trimmed
1 cup thinly sliced carrot
1 cup thinly sliced cucumber
1 cup thinly sliced scallion
1 can (15 oz) baby corn, drained and rinsed
1 tablespoon toasted sesame seeds
1 recipe peanut sauce (recipe follows)

Steps:

  • In a large saucepan of boiling, salted water add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running water, and drain them well. In a bowl toss the noodles with the sesame oil and chicken.
  • In a saucepan of boiling water blanch the snow peas for 30 seconds, drain and refresh them under running cold water. Transfer the noodle mixture to a serving platter and garnish with snow peas, carrots, cucumber, scallion and corn. Sprinkle with toasted sesame seeds. Serve the salad with the peanut sauce.

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 17

One 16-ounce package rice noodles
1/3 cup minced fresh cilantro
1/3 cup minced fresh mint
3 tablespoons chopped salted peanuts
4 scallions, thinly sliced
2 breasts rotisserie chicken, cut into cubes
2 medium carrots, cut into ribbons
1/2 English cucumber, diced
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, grated
1 jalapeno, minced

Steps:

  • For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
  • Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
  • For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
  • Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

SESAME NOODLE CHICKEN SALAD



Sesame Noodle Chicken Salad image

This is a wonderful, easy Asian meal. It calls for vermicelli, but I use corn spaghetti due to dietary needs. Really any kind of pasta works! This can be served hot or cold.

Provided by Shire Born

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (16 ounce) package vermicelli
6 tablespoons rice wine vinegar
1/3 cup soy sauce
1/4 cup olive oil
2 tablespoons grated fresh ginger
2 tablespoons asian chili-garlic sauce
2 tablespoons dark sesame oil
2 bunches green onions, sliced
2 cups chopped cooked chicken
1/2 cup chopped fresh cilantro
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced

Steps:

  • Cook pasta according to package directions, drain well.
  • Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.

Nutrition Facts : Calories 776, Fat 27, SaturatedFat 4.5, Cholesterol 52.5, Sodium 1410.2, Carbohydrate 96.2, Fiber 6.5, Sugar 5.1, Protein 36.9

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

Simple salad to make! Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving

Provided by msoders

Categories     Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 head small cabbage, shredded
1 red bell pepper, thinly sliced
4 (3 ounce) packages ramen noodles
2 tablespoons vegetable oil
4 tablespoons sesame seeds
1 lb cooked diced chicken, cold
3 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup rice vinegar
1/4 cup sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 garlic clove, minced
5 green onions, chopped (top half tossed out)

Steps:

  • Mix up all ingredients except cabbage, sesame seeds, vegetable oil and chicken to make dressing.
  • Break ramen noodles into 4 pieces per package, toss out flavoring packages. Boil for 2 minutes only, no longer! Drain, and rinse with cool water until cold. While still in colander, toss with vegetable oil.
  • Combine cabbage, pepper, sesame seeds, noodles, chicken and dressing just prior to serving.

Nutrition Facts : Calories 481.5, Fat 27.8, SaturatedFat 7.4, Cholesterol 42.5, Sodium 1346.4, Carbohydrate 41.6, Fiber 5, Sugar 10.2, Protein 17.9

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