Tested till perfect Cold Chicken Noodle Salad
Photography by Jeff Coulson/TC Media

Cold Chicken Noodle Salad

If you're making this fresh and flavourful salad ahead of time, store it in a large shallow airtight container for easy tossing. Better yet, just close the lid and give it a good shake.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 2 servings


  • 85 g 85gthin-stick vermicelli, (1/3 inch/3 mm wide)
  • 1 tbsp 1tbspsodium-reduced soy sauce
  • 1 tbsp 1tbsplime juice
  • 1 tbsp 1tbspsesame oil
  • 2 tsp 2tspliquid honey
  • 1 tsp 1tspgrated fresh ginger
  • 1 1clove garliccloves of garlic, grated
  • Pinch Pinchpepper
  • Half Halfsweet red peppersweet red peppers, sliced
  • 1 cup 1cupjulienned carrot
  • 1 cup 1cupdiced cucumber
  • 225 g 225gboneless skinless chicken breastboneless skinless chicken breasts, grilled and sliced
  • 1 1green oniongreen onions, chopped


In large pot of boiling lightly salted water,cook vermicelli until tender, about 3 minutes. Drain and rinse under cold water; drain again. Set aside in colander.

In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.

Make-ahead: Store in airtight container for up to 2 days.

In two 3-cup (750 mL) airtight containers, layer noodles, red pepper, carrot, cucumber and chicken. Sprinkle with green onion.

Make-ahead: Refrigerate for up to 24 hours.

Toss with dressing.

Nutritional Information per serving: about

cal 420 pro 33g total fat 10g sat. fat 2g
carb 50g dietary fibre 5g sugar 12g chol 67mg
sodium 518mg potassium 755mg


calcium 5 iron 21 vit A 113 vit C 77
folate 57
This recipe is featured on How to get five lunches out of one trip to the grocery store, 22 delicious lunch ideas: Week four and Too hot to cook? 39 no-sweat summer recipes
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