Chicken Noodle Salad

4.7
(33)
30 Reviews
6 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 11, 2024
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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

For the Dressing:

  • 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

Directions

  1. Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.

  2. Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.

  3. 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.

  4. 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.

  5. Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

    close up view of Chicken Noodle Salad with peppers, carrots and lettuce in a black bowl
    Chef John

Chef's Notes

If you don't have leftover chicken, watch this video for Lighter Chicken Fettuccine Alfredo and follow the directions to make a great poached chicken breast.

For best results, use a mandolin to julienne the carrots.

Nutrition Facts (per serving)

441 Calories
12g Fat
65g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 441
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 18mg 6%
Sodium 1543mg 67%
Total Carbohydrate 65g 23%
Dietary Fiber 6g 20%
Total Sugars 16g
Protein 20g 40%
Vitamin C 47mg 52%
Calcium 70mg 5%
Iron 4mg 19%
Potassium 560mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.