Cold Sesame Chicken Noodle Salad Recipe

Cold chicken noodle salad served on a large platter.

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Cold Sesame Chicken Noodle Salad Recipe

This cold Asian noodle salad with udon, leftover chicken, vibrant veggies, and tahini-sesame dressing is quick to make for easy lunches. No cooking required!

Prep Time25

Cook Time0

Total Time25

Course: Dinner, lunch, Main Course, Salad, Side Dish

Cuisine: asian

Servings: servings

Calories: 361kcal

Author: Becky Hardin

Ingredients

For the Tahini Dressing:

¼ cup tahini *
3 tablespoons low sodium soy sauce **
2 tablespoons rice vinegar ***
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
1 clove garlic grated
3 tablespoons cold water 1-3 tbs, as needed to thin****

For the Noodle Salad:

12 ounces cooked udon noodles cooled *****
1½ cups thinly sliced cucumber
1 large carrot julienned or grated
1 red bell pepper thinly sliced
1 cup shelled edamame cooked
2 cups shredded cooked chicken shredded, sliced, or cubed******
3 scallions thinly sliced, plus more for garnish
sesame seeds for garnish

Instructions

Whisk together the tahini, soy sauce, rice vinegar, sesame oil, honey, and garlic in a large bowl. Add cold water a little at a time until the dressing is smooth, creamy, and pourable.
¼ cup tahini, 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 clove garlic, 3 tablespoons cold water
Add the udon noodles to the bowl and toss until well coated. Add the cucumber, carrot, and bell pepper and toss again. Add the chicken, edamame, and scallions, then gently toss until evenly combined.
12 ounces cooked udon noodles, 1½ cups thinly sliced cucumber, 1 large carrot, 1 red bell pepper, 1 cup shelled edamame, 2 cups shredded cooked chicken, 3 scallions
Taste and adjust seasoning as needed, adding more soy sauce for salt or a splash of vinegar for brightness. Serve cold or lightly chilled, finished with sesame seeds and extra scallions if desired.
sesame seeds

Notes

*Tahini can be substituted for smooth peanut butter or cashew butter, but the flavor will be nuttier and sweeter.

**Soy sauce can be substituted for tamari for a gluten-free alternative.

**Rice vinegar can be substituted for apple cider vinegar.

****Cold water loosens the tahini gradually and helps create a smooth, glossy dressing. Warm water can cause the tahini to seize initially. Add slowly to control thickness.

*****Fresh (pre-cooked), frozen, or dried Udon noodles can be used. If starting with dry noodles, cook al dente, rinse, and cool.

******Any cooked chicken can be used here. Throw in some shredded chicken, dice some leftover chicken breasts, or use a rotisserie chicken.

Becky's Top Tips

Add water slowly to prevent the dressing from becoming too loose. Tahini thickens unexpectedly, so controlled thinning gives the best final texture.
Adding vegetables before proteins keeps delicate ingredients from breaking apart and ensures even distribution.
Use a light hand when tossing ingredients together to prevent breaking, mushing, etc.
This cold salad is versatile. Swap the noodle type or veggies and add-ins. Chickpeas work great in place of edamame. I like the freshness and crunchiness of the listed vegetables, but use what you have on hand.
This salad is best served cold or lightly chilled. Let it rest in the fridge for 15 to 30 minutes for flavors to meld, but avoid serving ice-cold straight from the refrigerator.

Storage: Store assembled cold noodle salad in the fridge for up to 3 days. The dressing can also be stored separately in the fridge for up to 5 days.

Nutrition