Homemade American-Style Chicken and Rice Noodle Salad Recipe
This salad combines delicate rice noodles, juicy chicken, and crunchy vegetables in a light, slightly sweet-and-sour dressing. In the USA, these “Asia-inspired” salads are popular in lunchboxes and salad bars. It’s filling but not heavy, making it great as a work meal.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- chicken breast - 300 g
- rice noodles - 150 g
- carrot - 100 g
- bell pepper - 120 g
- cucumber - 120 g
- chives - 3 tablespoons
- oil - 20 ml
- soy sauce - 25 ml
- rice vinegar - 20 ml
- honey - 15 g
- garlic - 1 piece
- ginger - 10 g
- salt - 0.25 teaspoons
- pepper - 0.25 teaspoons
Main Ingredient:
chicken
Preparation
- Pour boiling water over the rice noodles in a large bowl, cover with a plate, and set aside for 5–7 minutes (or according to the package instructions) until softened. Drain in a colander and rinse with cold water to prevent sticking.
- Cut the chicken breast into thin strips. Season with salt and pepper.
- Heat half of the oil in a pan over medium heat. Fry the chicken for 8–10 minutes, stirring, until the pieces are golden and completely white inside. Set aside to cool slightly.
- Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Core the bell pepper and slice it into thin strips. Cut the cucumber into half-moons or thin sticks. Finely chop the chives.
- In a small bowl, make the dressing: mix the soy sauce, rice vinegar, honey, the remaining oil, ginger grated on a fine grater, and garlic pressed through a garlic press. Stir until the honey dissolves.
- In a large bowl, combine the rice noodles, chicken, carrot, bell pepper, cucumber, and chives. Pour over the dressing and mix thoroughly, preferably with your hands or tongs, so the noodles are well coated.
- Let the salad sit for 10–15 minutes at room temperature so the flavors meld and the noodles absorb some of the dressing.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in an airtight container in the fridge for up to 2 days. If it seems dry the next day, refresh it with a splash of soy sauce, rice vinegar, or a bit of oil.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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