Asian chicken noodle salad with homemade ginger sesame peanut dressing - easy-to-make dinner for busy weeknights. Spaghetti pasta with snap peas and sliced red bell peppers is combined with shredded cooked chicken or sliced grilled chicken. The creamy peanut salad dressing is made with dark sesame oil, rice wine vinegar, soy sauce, honey, minced garlic, fresh ginger, creamy peanut butter and toasted sesame seeds.
Introducing my new favorite Asian chicken salad: crunchy veggies, soft noodles, grilled or cooked chicken - all mixed in with the delicious, creamy, deeply flavored, sweet and sour, slightly spicy peanut sauce. So tasty! Fast and easy!A great dish to prepare after a busy work day.
If you've got some leftover chicken (grilled, cooked, boiled, etc.) - this is a perfect recipe to use it up! If you are a peanut sauce addict, you'll love the exceptional flavor of the dressing!
If you tend to get bored with the regular pasta salads, this recipe is a great alternative and a great way to bring some variety (and color!) into your everyday meals. Best served at room temperature (not too cold and not too hot). Enjoy!
Asian Chicken Salad with Noodles and Creamy Peanut Sauce
Ingredients
Peanut Salad Dressing:
- 3 tablespoons vegetable oil
- ¼ cup dark sesame oil
- ¼ cup rice wine vinegar
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger , grated or ¼ teaspoon dried ginger
- 3 tablespoons sesame seeds , toasted and divided
- ½ cup creamy peanut butter , such as JiF
Asian Chicken Noodle Salad:
- 1 pound spaghetti or linguine
- 1 pound sugar snap peas
- 2 red bell peppers , cored and seeded, and thinly sliced
- 4 green onions , sliced
- 2 cups chicken , sliced grilled or rotisserie chicken (cooked)
Instructions
Peanut Salad Dressing:
- In a medium bowl, combine and whisk together the vegetable oil, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Optional: if your sauce is to thick, add a little bit of water at a time to reach the desired consistency (maximum ¼ cup of water).
Asian Chicken Noodle Salad:
- Bring a large pot of salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
- Bring another pot of salted water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
- Combine the noodles, sugar snap peas, rec bell peppers and green onions (scallions) in a large bowl. Pour the dressing over the noodle-veggie mixture. Add the remaining 1 tablespoon of sesame seeds and toss together. Top with sliced or shredded chicken. Alternatively, you can mix in the chicken together with other salad ingredients and toss with the salad dressing.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Julia, you had me at "delicious, creamy, deeply flavored, sweet & sour, slightly spicy peanut sauce"! This is definitely going on our spring menu. You are right, this is the perfect chicken pasta salad when you want great flavor and color! Just gorgeous, my friend. Thank your for sharing. Already pinned! 🙂
The lush opening photo has me making a grocery list for the scrumptious Asian Chicken Salad! Such a great dinner recipe!
I love Asian noodle dishes! This one looks like a keeper!
It looks and sounds so good!
Crunchy and soft, spicy and sweet- could'nt wish for more.
Oh and Julia- it's such a beautiful dish:)