Asian Chicken Rice Noodle Salad
Prep time
Cook time
Total time
Quick and easy to put together, this Asian salad is the perfect option for a hot summer day.
Recipe type: Lunch, Dinner
Cuisine: Asian
  • 1 package Rice Noodles
  • 1 pound Grilled Chicken, cut into strips
  • Vegetables (we used corn, carrots, zucchini, edamame)
  • (other options are: peas, broccoli, bok Choy, cabbage, and bean sprouts)
  • ½ cup cilantro
  • ½ cup green spring onion
  • peanut, chopped
  • !Dressing
  • ½ cup honey
  • ¼-1/2 cup soy sauce
  • 1 Lime
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sesame Seed Oil
  • 2 teaspoons freshly grated ginger
  • 3 cloves freshly minced garlic
  • ¼ teaspoon chili pepper flakes
  1. Cook rice noodles according to package directions. Drain and rinse in cold water.
  2. Grill, steam or pan-fry zucchini and carrots for just a few minutes to retain the crunch. Chop into a small dice.
  3. Mince the green spring onions and cilantro.
  4. Make the dressing: Combine honey (if your honey is a bit thick, warm it up for a few seconds so it will blend better) soy sauce, lime juice, rice vinegar, sesame seed oil, ginger, garlic and pepper flakes. Taste and adjust the salt and pepper.
  5. In a large bowl combine the noodles. meat, veggies, herbs and dressing.
  6. Although this dish can be enjoyed right away, the flavors intensify overnight.
Recipe by Welcome 2 Our Table at