Cold Sesame Chicken Noodle Salad

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 8 oz whole wheat spaghetti or soba noodles
• 1 red bell pepper, thinly sliced into matchsticks
• 2 medium carrots, peeled and shredded or julienned
• 1 English cucumber, halved lengthwise and thinly sliced
• 3 scallions, thinly sliced on a diagonal
• 1/4 cup creamy natural peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 2 tbsp warm water, as needed
• 2 tbsp toasted sesame seeds

Instructions

1. Fill a medium pot with water, add the chicken breasts, and bring to a gentle simmer (small steady bubbles, not a rolling boil) over medium heat.
2. Poach the chicken for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part reads 165 F and the center is no longer pink when cut into.
3. Remove the chicken to a plate to cool for 10 minutes, then shred it into bite-sized pieces using two forks pulled in opposite directions.
4. Bring a large separate pot of salted water to a rolling boil and cook the noodles according to the package directions until al dente (tender but still slightly firm when you bite one).
5. Drain the noodles in a colander and immediately rinse under cold running water while tossing them, until they are completely cool, which stops the cooking and washes off excess starch so they do not clump.
6. While the noodles cook, cut the bell pepper into thin strips, then stack the strips and cut lengthwise into thin matchsticks.
7. Peel the carrots and either shred them on the large holes of a box grater or slice into thin planks and then into thin matchstick strips.
8. Halve the cucumber lengthwise, scrape out the watery seeds with a spoon if desired, and slice into thin half-moons.
9. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and ginger until smooth.
10. Add the warm water 1 tablespoon at a time, whisking after each addition, until the dressing loosens into a smooth, pourable consistency similar to heavy cream rather than a thick paste.
11. In a large bowl, combine the cooled noodles, shredded chicken, bell pepper, carrots, cucumber, and scallions.
12. Pour the dressing over the top and toss thoroughly with tongs until every strand of noodle and piece of vegetable is coated.
13. Sprinkle with toasted sesame seeds and serve chilled or at room temperature.

Tips

Why You'll Love This

• Nutty, savory-sweet dressing with real depth of flavor
• Great cold, so it travels well for lunches and picnics
• Shredded chicken adds satisfying protein to a noodle salad

Nutrition

Nutrition values are estimated per serving based on the ingredients used.