Chicken and noodle salad
Chicken and noodle salad combines poached chicken breasts with tender rice noodles, fresh cucumber, and a tangy ginger-sesame dressing. This dish is perfect for a light and nutritious meal.
Cook time 20 min
Prep time 30 min
Ingredients:
4 chicken breasts1 cup rice noodles
1 cucumber
1/3 cup ginger root
1 tbsp sesame seeds
1/3 cup mirin
1/4 cup soy sauce
1 tbsp sugar
Chicken and noodle salad is a refreshing and flavorful dish perfect for a light lunch or a satisfying dinner. Combining tender chicken breasts with rice noodles, crunchy cucumber, and a zesty ginger-sesame dressing, this salad is both nutritious and delicious. Let's get started on preparing this delightful meal.
Instructions:
- Fill a large pot with water and bring it to a boil.
- Add the chicken breasts to the boiling water and reduce the heat to simmer.
- Poach the chicken for about 15-20 minutes or until fully cooked (internal temperature should reach 165°F / 74°C).
- Once cooked, transfer the chicken breasts to a plate and allow them to cool. Then, shred the chicken using two forks.
- While the chicken is cooking, place the rice noodles in a large bowl.
- Pour boiling water over the noodles and let them soak for 5-7 minutes, or until they are tender but not mushy.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
- Peel the cucumber and cut it into thin slices or julienne strips.
- Peel the ginger root and grate it finely.
- In a small bowl, combine the mirin, soy sauce, grated ginger, and sugar.
- Stir well until the sugar is completely dissolved.
- In a small, dry skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant. This should take about 3-4 minutes. Shake the skillet occasionally to ensure even toasting. Remove from heat and set aside.
- In a large mixing bowl, combine the shredded chicken, cooked rice noodles, and cucumber slices.
- Pour the dressing over the salad and toss everything together until well coated.
- Transfer the chicken and noodle salad to serving plates.
- Sprinkle the toasted sesame seeds over the top for garnish.
- Serve immediately or refrigerate for a refreshing cold salad.
There you have it—a delicious and healthy chicken and noodle salad that is sure to impress. The combination of tender chicken, chewy rice noodles, and fresh cucumber, all tied together with a tangy ginger-sesame dressing, makes this dish a standout. Enjoy this salad as a refreshing meal on its own or as a side dish to complement your favorite main course.
Chicken and noodle salad FAQ:
You should poach the chicken breasts for about 15-20 minutes. The internal temperature must reach 165°F (74°C) to ensure they are fully cooked.
Yes, you can substitute rice noodles with other noodles like soba or vermicelli. Just adjust the cooking time according to the noodle type you choose.
Store leftovers in an airtight container in the refrigerator. It’s best consumed within 2-3 days for optimal freshness.
The rice noodles should be tender but not mushy after soaking in boiling water for 5-7 minutes. Rinse them under cold water immediately after draining to stop the cooking process.
Yes, you can prepare the components ahead of time—cooked chicken, noodles, and dressing can be stored separately. Assemble the salad just before serving for the best texture.
Cooking Tips:
- For extra flavor, marinate the chicken breasts in a mixture of soy sauce and ginger before cooking.
- Ensure the rice noodles are rinsed under cold water after cooking to prevent them from sticking together.
- Add a splash of lime juice to the dressing for an additional zesty kick.
- Consider adding other fresh vegetables, such as bell peppers or carrots, for added color and crunch.
- Garnish with fresh cilantro or mint leaves for a burst of freshness.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 30g
Carbohydrates 24g
Fiber 1.69g
Sugar 5g
Fat 6g
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