spiralizing recipes - salads - Asian Chicken Noodle salad

asian chicken & noodle salad

This cold noodle salad is a great choice for a summer luncheon or brunch; with a mixture of textures and tastes that is easy to customize.

Prep Time: 20 m
Serves: 4
Calories: 185, Sodium: 188 mg, Dietary Fiber: 2.7 g, Total Fat: 7.3 g, Total Carbs: 16.1 g, Protein: 16.2 g



4 servings

Prep time

20 minutes




188 mg

Dietary fiber

2.7 g

Total fat

7.3 g

Total carbs

16.1 g


16.2 g


  • 2 large zucchinis

  • ½ lb. skinless, boneless chicken breasts, cut in small pieces

  • 2 cups mixed salad greens

  • 2 green onions, sliced thin

  • 3 Tbsp. rice wine

  • 1/3 cup low-calorie sesame-soy dressing

  • 1 large garlic clove, minced

  • 1 tsp. powdered ginger

  • 1 Tbsp. canola oil

  • ½ cup shredded carrot

  • 1 Tbsp. toasted sesame seeds


  • Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  • Combine the ginger, garlic, and rice wine in a large, Ziplock bag. Add the chicken pieces and refrigerate for at least an hour. (May be refrigerated overnight.)
  • When ready to assemble the salad, drain the chicken and stir-fry in a medium-size skillet with the oil.
  • While the chicken is cooking, combine the pasta with the sesame-soy salad dressing, mixing well to coat.
  • Arrange the salad greens in a large bowl, top with the pasta, then with the chicken pieces.
  • Garnish with the green onions and additional sesame seeds.

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