Chicken Noodle Salad Bowl Recipe

This Asian Chicken Noodle Salad Bowl recipe is chock full of deliciousness. Think noodle bowl meets salad that's perfect for lunch or light dinner. And it's all so easy to throw together. Combine shredded rotisserie chicken, oranges, edamame, lettuce, nuts & rice noodles in a bowl and gently toss with a light ginger-soy dressing. Perfect for a hot summer day and, bonus, it's gluten-free too!

Summer is at it's peak and the days are definitely long and hot. In my mind, that means more easy, light foods on my plate, which pretty much equates to salads in my mind. They're cool, fresh, mostly healthy, and have nice tangy flavors that just make your taste buds come alive.

Plus they're so easy to throw together. I love whipping up my version of Tabouli with quinoa for a protein-rich lunch or mixing salads with summer's fresh fruit like my Strawberry Avocado Chicken Salad. And because I love all my followers, I just had to share this delicious chicken salad with noodles and oranges recipe with you today. It's similar to Houston's Thai Chicken Salad, my absolute favorite, with its distinctive Asian flavor, but much lighter as it stays away from the peanut dressing and uses a tasty sesame oil-soy-ginger mix in its place. You've just got to taste it!

What makes this salad quick and easy? A store-bought ready-to-use rotisserie chicken, or your own leftover chicken, frozen packaged edamame, prepared broccoli-carrot slaw and easily found fresh vegetables and fruit. The rice noodles are a nice change of pace and give this recipe a little more substance than just a tossed salad. And who doesn't like mandarin oranges (cuties) or tangerines? They are just icing on the cake for me as I am definitely a fruit lover first and foremost. (I was going to say fruity person but that just didn't sound right. 🙂 ) Don't like edamame? Well, this noodle salad is super easy to customize too so and it's all made in one bowl (minus the dressing of course)!

Variations

Change it up with a different protein -

• sliced beef
• sliced or cubed pork
• fish such as salmon, a light white fish or even shrimp

Omit the vegetables you don't like or can't find and replace with -

• snow peas in lieu of edamame
• fresh greens for iceberg lettuce
• bean sprouts can replace broccoli-carrot slaw
• Thai basil can up the flavor if you're not into cilantro
• for more flavor, add cucumber or more carrots

Replace the mandarin oranges for other fruit such as -

• regular oranges
• cuties
• nectarines
• peaches
• mangos

Rice noodles are easily replaced with -

• squash noodles
• black bean noodles
• quinoa noodles
• edamame pasta

If you're not into gluten-free, and like using regular pasta, you will be adding  denser carbs and adding less quality nutrition to the mix. They will also set heavier in your stomach than the lighter rice noodles.

More salad recipes you might like

Pear Walnut Gorgonzola Salad - is a light and healthy side dish that pairs well with any meal. It has only 4-ingredients and is perfect served with your favorite raspberry vinaigrette.

Balsamic Chicken Pasta Salad - is perfect for light summertime eating as well as for your next BBQ. The grilled chicken & vegetables combines with the balsamic marinade & dressing to bring a smoky flavor to this that is out of this world!

Kale Salad with Peanut Vinaigrette - is a deliciously healthy salad packed full of kale, cabbage & cilantro then topped with a slightly tangy peanut vinaigrette.

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Chicken Noodle Salad Bowl

Lighten up with this Asian-inspired Chicken Noodle Bowl filled with oranges, edamame, lettuce & rice noodles then tossed with a light ginger-soy dressing.

5 from 3 votes

Print Rate

Course: Salad

Cuisine: Asian

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Calories: 460kcal

Author: Linda Warren

Ingredients

Dressing

• 2 Tablespoons soy sauce (tamari for gluten-free)
• 3 Tablespoons rice vinegar
• 1 teaspoon fresh ginger minced
• 2 Tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons Thai-style chili sauce
• 1 clove garlic minced or ½ teaspoon minced garlic
• 1 Tablespoon honey
• Salt & pepper to taste

Salad

• 4-5 mandarin oranges or tangerines
• 1 rotisserie chicken
• 3 cups iceberg lettuce chopped (almost an entire head)
• 1 cup broccoli carrot slaw
• 1 red bell pepper
• ½ cup cilantro chopped
• ½ cup edamame cooked according to package directions
• 3 green onions
• ⅓ cup sliced almonds
• 2 cups maifun rice noodles cooked
• ⅓ cup peanuts chopped (reserve 2 Tablespoons for sprinkling on top)
• Garnish: ¼ cup toasted sesame seeds, chopped cilantro

Instructions

Dressing

• In a medium bowl, whisk all ingredients together. Store in refrigerator until ready to use. Just before pouring on salad, whisk once more.

Salad

• Just prior to serving, mix all ingredients in a large bowl, except rice noodles, 2 tablespoons of peanuts and the toasted sesame seeds. 
• Pour in dressing to your taste and toss.
• Add noodles, toss again, sprinkle on toppings and serve immediately.

Notes

Variations

Use a different protein - 

Change out the chicken for your favorite beef, pork or even fish.

Use different vegetables - 

Opt for snow peas in lieu of edamame, fresh greens for iceberg lettuce, bean sprouts can replace broccoli-carrot slaw and Thai basil can up the flavor if you're not into cilantro. Or  just add cucumber,  carrots and any other vegetable you prefer

Use different fruit -

I've only had this salad with oranges, both mandarins or cuties, and nectarines but you could easily use peaches or mangos.

Use different noodles - 

In keeping this gluten-free, you could opt to use squash noodles, black bean noodles, quinoa noodles or even edamame pasta. If you're not into gluten-free, and using regular pasta, you will be adding  denser carbs and adding less quality nutrition to the mix. They will also set heavier in your stomach than the lighter rice noodles.

Nutrition

Calories: 460kcal | Carbohydrates: 34g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 717mg | Potassium: 449mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1426IU | Vitamin C: 62mg | Calcium: 74mg | Iron: 2mg

This post was first published on March 30, 2016. It has been updated with new photos, options for ingredients and step-by-step directions.