Chilled Chicken Noodle Salad

There's something about the smell of sesame oil hitting a warm bowl of noodles that instantly transports me to a lazy summer afternoon at my neighbor's house. She'd make this salad every July when the heat made cooking anything hot feel unbearable, and I'd watch from her kitchen counter as she tossed everything together with such ease that it looked like pure magic. The first time I tried making it myself, I was convinced I'd mess it up somehow, but the beauty of this dish is that it practically makes itself—all you need is good ingredients and a willingness to let them shine.

I remember bringing this to a potluck once and watching people come back for seconds without even checking what was in it—they just knew it tasted like summer and felt exactly right. That moment taught me that sometimes the simplest dishes are the ones people remember most, not because they're complicated or fancy, but because they're genuinely delicious and make everyone feel a little bit lighter.

Ingredients

• Thin egg noodles or rice noodles (250 g): These are the backbone of the salad, and rinsing them under cold water after cooking is non-negotiable—it stops them from sticking and keeps them perfectly tender.
• Cooked chicken breasts, shredded (300 g): Rotisserie chicken from the market is your secret weapon here if you're short on time, and honestly, it tastes just as good as homemade.
• Medium carrot, julienned: The slight sweetness of raw carrot balances the savory dressing beautifully, and keeping it in thin strips means it softens just enough as it sits.
• Red bell pepper, thinly sliced: This adds color and a gentle crunch that lasts even after the salad has been dressed.
• Cucumber, deseeded and julienned: Deseeding matters here because those watery seeds will make the salad soggy if you skip this step—I learned that the hard way.
• Spring onions, sliced: Their mild onion bite is what keeps the whole salad from tasting flat, so don't skip them or replace them with regular onion.
• Fresh cilantro, chopped (2 tbsp): If you love cilantro, this is your moment; if you don't, it's perfectly fine to leave it out entirely.
• Toasted sesame oil (3 tbsp): This is the heart of the dressing, and the toasted kind has so much more flavor than the regular version—it's worth seeking out.
• Soy sauce (2 tbsp): Use full-sodium soy sauce here because the saltiness is what ties everything together, though tamari works beautifully if you need gluten-free.
• Rice vinegar (2 tbsp): The gentle acidity keeps everything bright without overpowering the delicate sesame flavor.
• Honey or maple syrup (1 tbsp): Just a touch of sweetness balances the salt and vinegar, creating a dressing that feels completely harmonious.
• Smooth peanut butter or tahini (1 tbsp): This makes the dressing creamy and adds depth; tahini is the better choice if you want to keep it lighter or have a peanut allergy.
• Fresh ginger, grated (1 tsp): Fresh ginger brings a warmth and subtle heat that keeps the salad from feeling one-dimensional.
• Garlic clove, minced (1): One clove is enough to add flavor without making the dressing taste harsh or overly pungent.
• Chili flakes (1 tsp, optional): Add these if you like a gentle warmth at the end, but the salad is perfectly balanced without them.
• Toasted sesame seeds (2 tbsp) for garnish: These add a final layer of texture and toast flavor that makes people pause and ask what you did differently.
• Lime wedges (optional): A squeeze of fresh lime at the table lets everyone adjust the brightness to their taste.

Instructions

Cook the noodles until just tender:

Bring a large pot of water to a boil and cook the noodles according to the package timing, but aim for the lower end so they're still slightly firm to the bite. Drain them immediately, then rinse under cold running water while stirring gently with your fingers—you'll feel them cool down and stop cooking all at once.

Combine the vegetables and chicken:

In a large bowl, toss together the cooled noodles, shredded chicken, julienned carrot, sliced bell pepper, julienned cucumber, spring onions, and cilantro. The mixture should look colorful and fresh, with no clumps of noodles sticking together.

Whisk the dressing into a smooth emulsion:

In a small bowl, start with the sesame oil and soy sauce, whisking them together, then add the rice vinegar, honey, peanut butter, ginger, and garlic. Keep whisking until the peanut butter dissolves completely and the dressing looks glossy and uniform, then stir in the chili flakes if you're using them.

Dress the salad and toss gently:

Pour the entire dressing over the noodle mixture and toss everything together using two spoons or salad tongs, making sure every strand of noodle and every vegetable piece gets coated. The moment you do this, the salad transforms from separate ingredients into something cohesive and delicious.

Transfer to serving dishes:

Divide the salad among bowls or onto a large platter, sprinkle the toasted sesame seeds across the top, and arrange lime wedges on the side if you're using them. At this point, you can serve it right away while everything is still crisp, or cover it loosely and chill it for up to 2 hours.

Save

I made this salad for a friend who was going through a rough time, and watching her face light up at that first bite reminded me that food is really about connection. She told me later that she'd been eating takeout for weeks but this felt like someone actually cared enough to make something fresh, and that simple moment shifted how I think about cooking.

Why This Salad Works Year-Round

Summer heat makes you crave cold, bright flavors, but this salad is equally welcome on a cool autumn evening or even as a light lunch during winter. The sesame dressing brings warmth and richness that keeps it from feeling thin or insubstantial, no matter what season it is. I've found myself reaching for this recipe in June and again in November, just with different vegetables and a slightly different mindset about what I'm hungry for.

Building Your Own Variations

The beauty of this recipe is that it's endlessly flexible without losing its identity. You can swap the chicken for shredded tofu, add edamame or snap peas for extra protein, or even toss in some shredded cabbage if you want more crunch and volume. The sesame dressing is so flavorful that it holds everything together no matter what direction you take it, so don't be afraid to improvise based on what's in your refrigerator.

Storage and Make-Ahead Tips

This salad actually improves slightly if you let the flavors marry for a few hours before serving, but the key is keeping the components separate until the last moment. Store the dressing in a jar in the refrigerator, keep the noodles and vegetables in separate containers, and assemble everything right before you eat so the textures stay crisp and the salad feels alive on your plate.

• You can cook the noodles and prepare the vegetables up to a day ahead, which makes this recipe incredibly convenient for meal prep.
• If the salad does sit for a while and starts to seem dry, drizzle a little more sesame oil over the top rather than adding more of the full dressing.
• Leftover salad tastes great the next day, though it's best eaten within 24 hours when the vegetables are still firm and the noodles haven't absorbed too much moisture.

Save

This chilled chicken noodle salad has become my go-to dish when I want to feel like I've made something special without spending hours in the kitchen. Every time I make it, I'm reminded that the best meals are the ones that come together simply and taste like summer, no matter what day it is.

Recipe Guide

→ What type of noodles works best?

Thin egg noodles or rice noodles are ideal as they absorb the dressing well while providing a delicate texture.

→ Can I prepare the dish in advance?

Yes, chilling it for up to 2 hours allows flavors to meld, making the dish even more refreshing.

→ Are there vegetarian alternatives?

Shredded tofu can replace chicken to provide a similar texture and protein boost.

→ How spicy is the dressing?

The chili flakes are optional, so spice level can be adjusted to taste or omitted entirely.

→ What are some good garnishes?

Toasted sesame seeds and lime wedges add crunch and bright acidity to finish the dish.

→ Is this suitable for gluten-free diets?

Using rice noodles and gluten-free tamari instead of soy sauce ensures the dish is gluten-free friendly.