Asian Noodle Salad with Rotisserie Chicken

February 02, 2020

Asian Noodle Salad with Rotisserie Chicken

Change up your idea of "salad". Basic doesn't need to boring, and lettuce does not a salad make!

Asian Noodle Salad with Rotisserie Chicken

A hearty salad that is as filling as it is delicious. 


  • 1 tablespoon Well Seasoned Olive Oil, divided*
  • 1 Jalapeño Chile, minced (ribs and seeds removed)
  • 3 tablespoons minced fresh Ginger
  • 3 Garlic cloves, minced
  • Coarse Salt and ground Pepper
  • 1/4 cup dark-Brown Sugar
  • 3/4 cup Rice Vinegar
  • 1 whole rotisserie Chicken, shredded - skin and bones discarded
  • 1 package (8.8 ounces) cellophane (bean-thread) Noodles, prepared according to package instructions
  • 1 English Cucumber, cut into 3-inch sticks
  • 2 cups fresh Cilantro leaves
    • *Available from Well Seasoned


  1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool.
  2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Prep Time: 35 Minutes

Cook time: 6 Min

Photo credit: Lachlan Donald, according to Attribution 2.0 Generic (CC BY 2.0)



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