Name: Cold Asian Chicken Salad with Noodles and Spicy Peanut Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 2 tbsp cilantro (chopped); 2 tbsp green onion (sliced); 4 cups organic artisan salad greens; 1/2 cup green cabbage (thinly sliced); 1 cup ramen noodles (cooked and cooled); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup spicy cashews or peanuts; 1/2 cup pineapple or mango salsa; 1/2 cup pickled onion; 1/2 cup shredded carrots; 1/2 cup roasted red bell pepper (sliced); 1 cup mandarin oranges (peeled and segmented); 1 tbsp white or yellow miso paste; 2 tbsp sesame seed oil; 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; 2 tsp turmeric powder; 1 tsp black pepper; 1 tbsp freshly grated ginger; 1/4 cup creamy peanut butter; 2 1/2 tbsp rice wine vinegar; Juice of 1 lime (about 1 1/2 tablespoons); 2 tbsp soy sauce; 2 cloves garlic (finely minced or pressed); 1 tsp grated ginger; 1 tbsp honey; 1 tsp sesame oil; 2 tbsp extra virgin olive oil; 1/2 tsp chili flakes

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Introduction

This Cold Asian Chicken Salad with Noodles is a vibrant and refreshing dish perfect for warm days or light meals. Combining crisp vegetables, tangy dressings, and crunchy nuts, it offers a delightful balance of flavors and textures.

The image shows an arrangement of small white bowls and glass containers on a white marbled surface, each filled with different fresh ingredients. Starting from the top, there is a white bowl of bright orange peeled mandarin slices, next to it a white bowl full of light beige noodles, and a small white bowl with a light brown liquid sauce. To the left, a clear glass container holds a thick tan-colored sauce. Below the sauce, a large pile of leafy greens with various shades of green and purple fills a bowl. To the right of the greens, four small glass bowls hold finely chopped pink pickled ginger, bright yellow and orange diced mango salsa with herbs, thinly sliced bright orange shredded carrots, and chopped green scallions with white parts. Below these are white bowls containing thinly shredded light green cabbage and sliced red bell peppers. Near the bottom left is a glass bowl of dry roasted cashew nuts with a light brown coating, and in the center, a glass bowl of finely chopped green herbs. The colors are vibrant and fresh, giving a healthy and clean feel to the ingredient collection. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp cilantro (chopped)
2 tbsp green onion (sliced)
4 cups organic artisan salad
1/2 cup green cabbage
1 cup ramen noodles (cooked and cooled)
1/2 tsp salt
1/2 tsp pepper
1/2 cup spicy cashews or peanuts
1/2 cup pineapple or mango salsa
1/2 cup pickled onion
1/2 cup shredded carrots
1/2 cup roasted red bell pepper
1 cup mandarin oranges
Miso dressing:

1 tbsp white or yellow miso paste
2 tbsp sesame seed oil
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tsp turmeric
1 tsp black pepper
1 tbsp freshly grated ginger

Spicy Peanut Dressing:

1/4 cup creamy peanut butter
2 1/2 tbsp rice wine vinegar
Juice of 1 lime (about 1 1/2 tbsp)
2 tbsp soy sauce
2 cloves garlic (finely minced or pressed)
1 tsp grated ginger
1 tbsp honey
1 tsp sesame oil
2 tbsp extra virgin olive oil
1/2 tsp chili flakes

Instructions

Step 1: Cook the ramen noodles according to the package instructions. Drain and set aside to cool completely.
Step 2: Prepare the dressings by combining all miso dressing ingredients in one bowl and all spicy peanut dressing ingredients in another. Mix well and set aside.
Step 3: In a large bowl, combine the organic artisan salad, green cabbage, cooled ramen noodles, salt, and pepper. Add chopped cilantro and sliced green onions, then toss gently to combine.
Step 4: Add spicy cashews or peanuts, pineapple or mango salsa, pickled onions, shredded carrots, roasted red bell peppers, and mandarin oranges to the bowl. Toss again to mix all ingredients evenly.
Step 5: Drizzle the miso dressing over the salad and toss lightly to coat everything.
Step 6: Plate the salad, add cooked chicken if desired, then drizzle the spicy peanut dressing on top. Serve immediately and enjoy the fresh flavors.

Tips & Variations

For a vegetarian version, omit chicken and add extra nuts or tofu for protein.
Use crunchy ramen noodles uncooked instead of cooked for added texture if preferred.
Add fresh herbs like mint or basil for additional freshness.
If you like it spicier, increase chili flakes in the spicy peanut dressing.
Make dressings a day ahead to deepen their flavors and save preparation time.

Storage

Store the salad and dressings separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressings just before serving to maintain crispness. Leftovers can be reheated if adding chicken, but the salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a fresh salad layered with mixed green and leafy vegetables at the bottom, thin spiralized yellow and orange vegetables scattered throughout, topped with several thick slices of grilled chicken breast with dark brown grill marks. The dish is drizzled with a thick, creamy brown sauce. There are also crunchy cashew nuts sprinkled on top. The bowl sits on a white marbled surface with three small oranges in the background and another similar bowl slightly out of focus. A golden fork is placed near the bowl, and a woman's hand is reaching toward it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles in this salad?

Yes, you can substitute ramen noodles with soba, rice noodles, or even thin spaghetti. Just cook and cool them before adding to the salad.

What type of chicken works best in this salad?

Grilled or poached chicken breast works well as it remains tender and complements the fresh salad flavors without overpowering them.