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Asian Chicken & Noodle Salad


  • 1 ten-ounce box angel hair or capellini pasta
  • 1 tablespoon toasted sesame oil
  • 1/4 cup fresh lime juice ~about 3 limes
  • 2 tablespoons light brown sugar
  • 2 additional TBSP sesame oil
  • 2 TBSP rice vinegar
  • 1 red chili or ½ tsp crushed red pepper flakes (optional)
  • 1 Granny Smith apple cut into wedges and thinly sliced {I used whatever I had on hand!}
  • 1/2 seedless cucumber cut into thin half-moons {I used sugar snap peas from the garden instead!}
  • 2 scallions thinly sliced
  • about 2.5 cups rotisserie chicken
  • 1/4 cup s fresh mint, thinly sliced {optional}
  • salt & pepper to taste


  • Cook the noodles according to package directions. Rinse under cold water to cool, then toss with the sesame oil.
  • Meanwhile, in a large bowl, whisk together the lime juice, sesame oil, rice vinegar, brown sugar, red chili (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Add the apple, cucumber, and scallions to the lime juice mixture and toss to coat. Slice or shred the chicken. Add to the apple-cucumber mixture and toss to combine. Add the noodles and mint and toss again.