Cold Chicken Noodle Salad Recipe with Peanut Dressing

Makes: 3 Servings
Per Serving: 37g Protein | ~385 Cal

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A hot summer day means cool salads, outdoor cooking (if any cooking at all), and easy, fresh, and flavorful recipes. You want to eat things that make you feel good, not meals that will weigh you down. This noodle salad is light and crunchy, actually tastes good cold, and is packed with a whopping 37g of protein in each serving.

Perfect for meal prepping and a nutritional win, this satisfying salad is so incredibly refreshing. Whether you’re looking for a light, breezy summer meal or an easy side dish for a cookout or potluck, this recipe delivers.

Why You’ll Love This Thai-Inspired Cold Noodle Salad

• Packed with tons of protein: This salad is well-balanced, macros-wise, with a whopping 37g of protein per nutritious serving.

• Packable: Because it’s served cold, it’s a great choice for summer office lunches, picnics, and more. No need to heat anything up before digging in.

• Ideal for meal prepping: This salad is so perfect for your meal prep routine. It will stay fresh and crisp for 2-3 days in the fridge.

• Great for dietary restrictions: This recipe features gluten-free options, which makes it a good choice for those who have dietary restrictions or allergies.

• Full of colorful fresh vegetables and tons of flavor: This salad is absolutely bursting with tons of fresh, crunchy veggies and tossed in a delicious peanut-lime dressing. It’s everything you want in a summery meal.

Ingredients

Salad Base:

• 1 pack Miracle Egg Noodles (rinsed, drained, dried)

• 8 oz shredded rotisserie chicken breast

• 3 cups (or 1 bag) shredded cabbage and carrot slaw (or shredded green cabbage or red cabbage)

• 1 red bell pepper, cut into thin strips

• 2 Persian cucumbers, julienned or diced

• 1/4 cup shredded carrot (optional, if not using slaw mix)

• 1/2 cup sugar snap peas, halved

• 1/4 cup edamame beans (shelled soybeans)

• 1/4 cup chopped green onions

• 1/4 cup chopped fresh cilantro or Thai basil (optional)

• 1/4 cup crushed peanuts

• 1 tablespoon toasted sesame seeds or extra peanuts (for topping)

Thai-Inspired Peanut Dressing:

• 4 tablespoons peanut butter powder (or sub 2 tablespoons regular PB)

• 1.5 tablespoons soy sauce (or tamari)

• 1.5 tablespoons rice wine vinegar

• Juice of 1/2 lime

• 1 teaspoon toasted sesame oil

• 1.5 tablespoons honey or maple syrup

• 2 teaspoons fresh grated ginger

• 1 garlic clove, grated

• 1–2 teaspoons sriracha or chili garlic sauce (optional heat)

• 1–2 tablespoons hot water (to thin)

Instructions

1. Prep the veggies: Make sure the red pepper, cucumbers, sugar snap peas, green onions, and herbs are sliced, diced, or chopped. Add them to a large bowl. Add the noodles, shredded chicken, slaw or cabbage, shredded carrot, edamame, and peanuts to the bowl with the fresh veggies.

2. Make the creamy peanut sauce: Add the peanut butter powder or peanut butter, soy sauce or tamari, vinegar, lime juice, sesame oil, honey, ginger, garlic, sriracha, and warm water to a small bowl or mason jar. Whisk or shake until everything is smooth and creamy.

3. Dress the salad: Drizzle the dressing over the salad and use tongs to toss well until everything is evenly coated in dressing.

4. Garnish and serve: Sprinkle the sesame seeds or extra peanuts all over the salad and garnish with an extra squeeze of lime and a bit of cilantro or fresh basil. Serve with lime wedges. Enjoy!

Nutrition Information (Per Serving - Makes 3 Servings)

• Calories: ~385

• Protein: 37g

• Carbs: 32g

• Fat: 14g

Swaps & Substitutions

• For the Miracle Noodles: If you can’t find Miracle Noodles or would rather use another type of noodles, try rice noodles, soba noodles (they’re buckwheat noodles), udon noodles, high-protein pasta, or even zucchini noodles. If you're using a kind of noodle that needs to be cooked, make sure you cook them until al dente before adding them to the salad.

• For the rotisserie chicken: Instead of the rotisserie chicken, use leftover chicken breast or chicken thighs, tofu, tempeh, shrimp, seared tuna, or lean beef.

• Make it nut-free: Use sunflower seed butter or tahini in the dressing and top the salad with toasted seeds instead of peanuts.

• Make it gluten-free: Opt for tamari or coconut aminos to keep things gluten-free. Make sure to check the label on your noodles to ensure those are safe to eat as well.

FAQs

• Can I make this cold Asian noodle salad in advance?

  You sure can! This salad will hold up well in the fridge for up to 3 days, so you can make a big batch. Make sure to store it in an airtight container for best results. If you’re worried about anything getting a bit soggy, keep the salad base and dressing separate until you’re ready to eat and then toss everything together right before you serve it.

• How can I make this Thai noodle salad vegan?

  If you’re looking for a vegan version, use tofu, tempeh, or extra edamame in place of the chicken and make sure to use maple syrup as your sweetener instead of the honey—it’s not vegan.

• Can I make this salad gluten-free?

  Yes! Use tamari (which is gluten-free) or coconut aminos (soy-free) instead of soy sauce and read your labels carefully to make sure everything else is safe for anyone with gluten allergies.

• Can I use regular peanut butter in place of peanut butter powder?

  Of course! It’s no problem at all. Start with about 2 tablespoons of creamy peanut butter and thin it with a little water until it’s pourable. Then, you’re good to go.

• Is the salad dressing spicy?

  It’s not super spicy, but you can make it as spicy or mild as you’d like. Start with just a little sriracha and add more until it’s the spice-level you like.

Whether you’re looking for an easy, healthy, high-protein salad, the perfect addition to your meal prep rotation, or a flavorful summer meal you won’t be able to get enough of, this recipe is just what you’re looking for. Protein-packed, vibrant, and crunchy, with a delicious, savory dressing, this is one salad you’ll want to make over and over again. It's the perfect dish to help you beat the summer heat.

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Cold Chicken Noodle Salad with Peanut Dressing

Yield: 3

Author: Ashley aka The Protein Snack Queen

This cold Asian chicken noodle salad is packed with protein, studded with crunchy veggies, and tossed with a flavorful, peanutty dressing. Perfect for meal prepping or a quick weeknight dinner, this is one recipe you’ll make on repeat.

Ingredients

Salad Base:

• 1 pack Miracle Egg Noodles (rinsed, drained, dried)
• 8 oz shredded rotisserie chicken breast
• 3 cups (or 1 bag) shredded cabbage and carrot slaw (or shredded green cabbage or red cabbage)
• 1 red bell pepper, cut into thin strips
• 2 Persian cucumbers, julienned or diced
• 1/4 cup shredded carrot (optional, if not using slaw mix)
• 1/2 cup sugar snap peas, halved
• 1/4 cup edamame beans (shelled soybeans)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro or Thai basil (optional)
• 1/4 cup crushed peanuts
• 1 tablespoon toasted sesame seeds or extra peanuts (for topping)

Thai-Inspired Peanut Dressing:

• 4 tablespoons peanut butter powder (or sub 2 tablespoons regular PB)
• 1.5 tablespoons soy sauce (or tamari)
• 1.5 tablespoons rice wine vinegar
• Juice of 1/2 lime
• 1 teaspoon toasted sesame oil
• 1.5 tablespoons honey or maple syrup
• 2 teaspoons fresh grated ginger
• 1 garlic clove, grated
• 1–2 teaspoons sriracha or chili garlic sauce (optional heat)
• 1–2 tablespoons hot water (to thin)

Instructions

1. Prep the veggies: Make sure the red pepper, cucumbers, sugar snap peas, green onions, and herbs are sliced, diced, or chopped. Add them to a large bowl. Add the noodles, shredded chicken, slaw or cabbage, shredded carrot, edamame, and peanuts to the bowl with the fresh veggies.
2. Make the creamy peanut sauce: Add the peanut butter powder or peanut butter, soy sauce or tamari, vinegar, lime juice, sesame oil, honey, ginger, garlic, sriracha, and warm water to a small bowl or mason jar. Whisk or shake until everything is smooth and creamy.
3. Dress the salad: Drizzle the dressing over the salad and use tongs to toss well until everything is evenly coated in dressing.
4. Garnish and serve: Sprinkle the sesame seeds or extra peanuts all over the salad and garnish with an extra squeeze of lime and a bit of cilantro or fresh basil. Serve with lime wedges. Enjoy!

Nutrition Facts

Calories

385

Fat

14 g

Carbs

32 g

Protein

37 g

Nutrition info is based off of estimates. They are calculated by taking the ingredients in this recipe and dividing them by the number of servings.