Make It Count Kitchen

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Why You’ll Love This Salad

• ✅ Balanced & Nourishing – Packed with lean protein, fiber, and healthy fats
• ✅ Prep-Friendly – Keeps well in the fridge for up to 3 days
• ✅ Full of Flavor – Creamy, spicy, tangy dressing with a satisfying crunch
• ✅ Fast & Flexible – Easily adaptable with different proteins or noodles

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Ingredients

For the Roasted Chicken:

• 2–3 boneless, skinless chicken thighs
• Salt, pepper, garlic powder (to taste)

For the Salad:

• 8 oz spaghetti (or soba/rice noodles)
• 3 green onions, thinly sliced
• 1 large carrot, thinly sliced or julienned
• 2 mini cucumbers, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp sesame seeds
• Fresh cilantro, chopped (for topping)

For the Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp Sriracha (adjust to taste)
• 1 tbsp minced garlic
• 1 tsp grated ginger

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Instructions

Step 1: Roast & Shred the Chicken

• Preheat oven to 400°F (200°C).
• Season chicken thighs with salt, pepper, and garlic powder.
• Place on a baking sheet and roast for 30 minutes, until golden and fully cooked.
• Let rest for 5–10 minutes, then shred with two forks and set aside.

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Step 2: Cook the Noodles

• Boil noodles according to package instructions until al dente.
• Drain and rinse with cold water to cool. Set aside.

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Step 3: Make the Sauce
In a bowl or blender, whisk or blend together:

• 1/4 cup low-sodium soy sauce
• 2 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp Sriracha
• 1 tbsp minced garlic
• 1 tsp grated ginger

Mix until smooth and creamy. Thin with a splash of water if desired.

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Step 4: Assemble the Salad

• In a large mixing bowl, combine noodles, carrots, bell pepper, cucumbers, and green onions.
• Pour the sauce over the salad and toss until well coated.
• Add the shredded chicken and gently toss again.
• Top with sesame seeds and fresh cilantro to finish.

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Tips for Success

• Let the noodles cool completely before tossing to keep veggies crisp
• Want it spicier? Add more Sriracha or a pinch of crushed red pepper
• Vegetarian? Swap chicken for tofu, tempeh, or edamame

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Why This Recipe Works

This is not your average salad. The shredded roasted chicken adds a hearty texture and protein punch, while the creamy peanut-soy dressing brings richness and zing. Tossed with crunchy vegetables and chilled noodles, it’s a cool, complete meal—perfect for hot days or low-effort dinners.

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Serving Suggestions

• Enjoy straight from the fridge
• Add chopped peanuts or cashews for crunch
• Serve with iced tea or sparkling water and lime

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Final Thoughts

This Cold Asian Noodle Salad with Roasted Chicken is quick to prepare, deeply satisfying, and endlessly adaptable. Whether you’re meal prepping for the week or need a last-minute dinner, this is the kind of recipe you’ll come back to again and again.

Healthy, easy, and seriously delicious—what more could you want?