This is a delicious salad and the combination of the sesame oil, lime juice and rice vinegar is the secret to its great taste. I made a big bowl and will take it to work for lunch. Packing your lunch is the easiest way to control your calories so I will be into brown bagging it for awhile.
Instead of the rotisserie chicken, I used chicken slices and cooked them on my indoor grill. You can use any meat or seafood including leftovers.
You can also add a variety of vegetables to this recipe. In this case, I topped mine with some scallions and bean sprouts.
I used Asian Wide Lo Mein Noodles made from wheat flour because I had them on hand.
That’s what I love about this recipe – you can put just about anything in it and it will taste great!
Bon Appetit!
Cold Chicken Noodle Salad
Serves 4
Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.