Save There's something about summer that makes you crave something cold and satisfying without spending hours in a hot kitchen. I discovered this chilled chicken noodle salad on an unexpectedly warm afternoon when my fridge felt bare, and I had nothing but cooked chicken, some noodles, and a jar of sesame oil that had been sitting there waiting for its moment. The first time I tossed it all together, the aroma of ginger and sesame filled my kitchen, and I realized I'd stumbled onto something I'd be making again and again. It's become my go-to when I need lunch that tastes like more thought went into it than it actually did.
I remember bringing this to a potluck on a sweltering July evening, not quite sure if a cold pasta salad would hold up against all the warm casseroles everyone else was bringing. Within twenty minutes, my bowl was empty and someone was asking me to write down the recipe. That's when I knew this wasn't just a weeknight dinner solution—it was something people actually wanted to eat.
Ingredients
- Thin egg noodles or rice noodles (250 g): The thinner varieties let the dressing coat every strand without weighing it down, and rice noodles work beautifully if you're cooking gluten-free.
- Cooked chicken breasts, shredded (about 300 g): A rotisserie chicken makes this even easier—just shred it straight from the store, no cooking required on your end.
- Carrot, julienned: The sweetness balances the savory dressing, and cutting it into thin matchsticks means it stays tender without being mushy.
- Red bell pepper, thinly sliced: Choose one that's firm and glossy; it'll stay crisp longer and add a nice color contrast.
- Cucumber, deseeded and julienned: Scooping out the seeds keeps the salad from getting watery, which I learned the hard way the first time I made this.
- Spring onions, sliced: Use both the white and green parts—the whites add a mild bite while the greens bring a fresh, grassy finish.
- Fresh cilantro, chopped (2 tbsp): If cilantro isn't your thing, parsley works fine, though you'll lose that bright, slightly citrusy note.
- Toasted sesame oil (3 tbsp): This is the backbone of the dressing—make sure it's toasted, not plain, for that deep, nutty flavor that brings everything together.
- Soy sauce (2 tbsp): The umami anchor that makes every bite taste savory and intentional.
- Rice vinegar (2 tbsp): Gentler than white vinegar, it adds tang without overpowering the other flavors.
- Honey or maple syrup (1 tbsp): A touch of sweetness that rounds out the sharp edges of the vinegar and soy.
- Smooth peanut butter or tahini (1 tbsp): This creates a silky dressing and adds richness; tahini is wonderful if you want to keep it plant-based.
- Fresh ginger, grated (1 tsp): Use a microplane for the finest texture, and don't skip it—ginger is what gives this salad its bright, warming personality.
- Garlic clove, minced: One clove is usually perfect, but if you're an garlic lover like I am, feel free to add half a clove more.
- Chili flakes (1 tsp, optional): A gentle heat that sneaks up on you, making the flavors pop without setting your mouth on fire.
- Toasted sesame seeds (2 tbsp) for garnish: These add a subtle nuttiness and a pleasant little crunch that finishes the dish nicely.
- Lime wedges (optional): A squeeze of fresh lime just before eating brightens everything and feels like a small luxury.
Instructions
- Cook the noodles until just tender:
- Bring a pot of salted water to a rolling boil and add your noodles, stirring occasionally so they don't stick together. Cook according to the package instructions—you want them cooked through but still with a tiny bit of resistance when you bite them. As soon as they're done, drain them and rinse under cold running water until they feel cool to the touch, tossing gently so they don't clump.
- Build the base of your salad:
- In a large bowl, combine the cooled noodles with the shredded chicken, carrot, bell pepper, cucumber, spring onions, and cilantro. This is where you take a moment to appreciate how colorful everything looks together, and how easy it's been so far.
- Whisk the dressing until it's silky:
- In a smaller bowl, combine the sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes, whisking steadily until the mixture is smooth and the peanut butter has dissolved completely. If it feels too thick, you can loosen it with a teaspoon of water at a time.
- Bring it all together:
- Pour the dressing over the salad and toss everything gently but thoroughly, making sure every strand of noodle and every vegetable gets coated. This is the moment when the kitchen smells incredible and you know you've made something good.
- Finish and serve:
- Transfer the salad to a platter or individual bowls and scatter the toasted sesame seeds over the top. Add a lime wedge on the side if you have one, and serve right away or chill for up to two hours—it actually tastes even better when it's had a little time to let the flavors settle into each other.
Save What I love most about this salad is how it's turned into the dish I reach for when someone texts asking what I'm bringing to dinner. It's satisfying enough to be a meal, but light enough that you don't feel weighed down on a warm day. There's something genuinely kind about serving food that people actually want to eat.
The Magic of the Sesame Dressing
The dressing is really where this whole thing lives and breathes. Toasted sesame oil has this deep, almost nutty flavor that regular oil could never touch, and when you combine it with ginger and garlic, you get this aromatic base that makes everything taste intentional and restaurant-quality. I've learned that the peanut butter or tahini isn't just there for richness—it also acts as an emulsifier, keeping all the components from separating. The first time I made this without whisking long enough, the oil and vinegar split by the time we sat down to eat, and it taught me that taking thirty seconds extra to whisk really does make a difference.
Make It Your Own
This recipe is wonderfully flexible, and some of my favorite versions have come from improvising with what I had on hand. I've added edamame when I wanted extra protein, swapped in snap peas for the cucumber on a day when I didn't have one, and even tossed in some shredded cabbage for extra crunch when I was feeling experimental. The base of noodles, dressing, and a protein stays the same, but everything else is an invitation to play around. Once you understand how the flavors work together, you can adjust without breaking anything.
Timing and Temperature
There's a window of time where this salad is at its absolute best, and learning to hit it has made all the difference in how often I actually make this. If you serve it immediately after assembling, the noodles still have that slightly firm texture and everything tastes bright and fresh. If you chill it for an hour or two, the flavors deepen and meld together, which is wonderful for a potluck or meal prep, but much past two hours and the noodles start to get soft. I've found that the sweet spot is somewhere in between—make it an hour before you plan to eat, and by the time it reaches the table, it's perfectly seasoned and tender but not mushy.
- For the best texture, assemble everything right before eating or chill for no more than two hours.
- If you're meal prepping, store the dressing separately and dress the salad just before eating.
- Bring it straight from the fridge to the table for maximum refreshment on a hot day.
Save This chilled chicken noodle salad has become one of those recipes I turn to without thinking, the kind that never lets me down and always gets eaten. It's proof that sometimes the simplest ideas, born from having nothing in your fridge and an afternoon that felt too hot to cook, can become the dishes people remember.
Recipe FAQs
- → What noodles work best for this salad?
Thin egg noodles or rice noodles are ideal, offering a light texture that absorbs the sesame dressing well.
- → Can I prepare the salad ahead of time?
Yes, you can chill the salad for up to 2 hours before serving to enhance the flavors and keep it refreshingly cool.
- → Are there vegetarian alternatives to chicken?
Shredded tofu makes a great plant-based substitute that complements the salad’s textures and flavors.
- → How spicy is the dressing?
The dressing includes optional chili flakes for a subtle kick, which can be omitted for a milder taste.
- → What garnishes enhance this dish?
Toasted sesame seeds add crunch and nuttiness, while lime wedges provide a fresh, zesty finish.
- → How can I make this gluten-free?
Use rice noodles and tamari or gluten-free soy sauce to avoid gluten-containing ingredients.