Sesame Chicken Noodle Salad
This is my go-to recipe when I have no time. It’s quick, easy and you can use almost anything from the fridge. —Jess Apfe, Berkeley, California
Ingredients
- 8 ounces uncooked whole wheat angel hair pasta
- 2 cups cubed cooked chicken breast
- 1-1/2 cups coleslaw mix
- 1 can (11 ounces) mandarin oranges, drained
- 1 medium sweet red pepper, julienned
- 1 cup fresh sugar snap peas, trimmed and halved
- 3 green onions, chopped
- 1/4 teaspoon salt
- 2/3 cup reduced-fat Asian toasted sesame salad dressing
- 1/4 cup chopped salted peanuts
Reviews
U vie used shrimp instead of chicken . Great dish, we have it three or four times a month.
Loved it. Served it with a side of steam buns.
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The first time I made this recipe I made it exactly as instructed. It was good, but not excellent. It is a lower calorie and healthier than most noodle salad recipe. I made it a second time and used regular angel hair pasta and I coated my chicken with corn starch and then cooked it and tossed in some sesame cooking oil and honey to coat. I replaced the red peppers with green peppers and used regular sesame salad dressing and left off the peanuts. I added toasted sesame seeds. To me, this made the dish excellent.
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Excellent salad! I've made several times, both with the chicken and without to serve as a side salad with grilled chicken. I use regular thin spaghetti and add extra shredded carrots for more color and extra crunch and I prefer to Blanche the snap peas. This is a new summer staple in my house.
This was just delicious. I am not a fan of whole wheat pasta so I used the regular kind and a bottled dressing. It made what I consider a huge amount and I think it would feed six. I will make this again for family or to take to a picnic.
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I love this. I made my own spicy dressing. Next time I will put only 1/2 the amount of red pepper flakes in. I cut the recipe in half, this made 4 servings for our family. I didn't have peanuts, used cashews instead.
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