Asian Noodle Chicken Salad

Asian Noodle Chicken Salad-112


  • 8 oz angel hair pasta broken in thirds
  • 2 tablespoons extra virgin olive oil
  • ¼ cup sesame seeds
  • ½ Napa cabbage, thinly sliced
  • ½ head romaine lettuce, thinly sliced
  • 3 cups pulled roasted chicken meat from 1 whole rotisserie chicken
  • 2 celery stalks, thinly sliced diagonally about 1 cup
  • 1 red bell pepper seeded and cut into matchstick-sized strips
  • ½ English hothouse cucumber halved, seeded and thinly sliced (about ½ cups)
  • 1 grated carrot
  • 5 green onions chopped
  • 1 cup coarsely chopped cilantro leaves
  • ¾ cup fresh mint leaves torn by hand
  • ⅓ cup roasted peanuts, coarsely chopped
  • 6-8 lime wedges
  • Ginger Vinaigrette
  • ½ cup rice vinegar
  • ¼ cup fresh lime juice
  • ¼ honey
  • ¼ cup minded peeled fresh ginger
  • 3 tbsp. fish sauce (use Thai Premium, not the cheap stuff – never. please)
  • 2 tbsp. soy sauce
  • 1 tbsp. minced garlic
  • 1 tbsp. minced shallots
  • 2 tbsp. hot chili oil
  • ¼ cup toasted sesame oil
  • ½ cup canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper


  1. Blend the first 9 Ginger Vinaigrette ingredients in a blender. With the blender running gradually add the sesame oil, the canola oil, blending well. Season the vinaigrette to taste with more salt and pepper.
  2. Cook the pasta in a large pot of boiling water for just 1/12 minutes (do not cook any longer) Drain the pasta in a colander, but do not rinse. Toss the pasta in the colander with the olive oil to coat. Set aside to cool.
  3. Stir the sesame seeds in a heavy small sauté pan over medium heat until they are golden, about 5 minutes. Set aside to cool.

Tip: The pasta can be cooked up to 2 days ahead; store in an airtight container and refrigerate. Store the sesame seed in an airtight container at room temperature for up to 2 weeks.
Toss the cooled pasta, toasted sesame seeds, cabbage, lettuce, chicken, celery, bell peppers, cucumber, green onion, cilantro and mint in a large bowl with enough vinaigrette (about 1½ cups) to coat. Mound the salad on 6-8 plates or in a large serving bowl. Sprinkle with the peanuts and serve with lime wedges.

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