This Asian Chicken Noodle Salad is a healthy and delicious recipe that combines tender chicken, fresh vegetables, and noodles in a tangy homemade dressing. Packed with flavors and textures, this salad is perfect for a light lunch or dinner. It is also great for meal prep, as you can make it ahead of time and enjoy it throughout the week. With its vibrant colors and satisfying taste, this Asian Chicken Noodle Salad is sure to please your taste buds and impress your guests.
Ingredients
- 8 ounces of chicken breast
- 4 ounces of vermicelli noodles
- 2 cups of shredded purple cabbage
- 1 cup of shredded carrots
- 1 cup of sliced bell peppers
- 1 cup of chopped cucumbers
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped peanuts
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1 tablespoon of minced ginger
- 2 cloves of garlic, minced
- Salt and pepper to taste
Directions
- Cook the chicken breast in a skillet over medium heat until cooked through. Set aside to cool, then shred into bite-sized pieces.
- Cook the vermicelli noodles according to package instructions. Rinse with cold water to cool them down.
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, cucumbers, cilantro, and peanuts.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, lime juice, minced ginger, garlic, salt, and pepper.
- Add the shredded chicken and cooled noodles to the large bowl with the vegetables.
- Pour the dressing over the salad and toss everything together until well combined.
- Serve the Asian Chicken Noodle Salad immediately, or refrigerate for later use. Enjoy!
