Asian Noodle Salad with Chicken and Cashews

It’s been really hot outside and I didn’t want to cook a big heavy meal. I was craving an Asian noodle salad with chicken. I looked through the refrigerator and cupboards to see what I had on hand and founds lots of veggies, cashews and mandarin oranges. I imagined all the flavors combining well so I went in search of a dressing/marinade. I found this one on Epicurious and adapted it just a bit. It turned out so delicious. I loved the crunchy veggies and nuts with the tender meat and sweet mandarin oranges. My husband, son and I loved this salad. Our daughter couldn’t get enough – she had seconds for dinner and requested the leftovers for lunch the next day. I love it when that happens.

Dressing and Marinade:
Recipe and photos by For the Love of
Recipe adapted from Epicurious

  • 6 tbsp of seasoned rice vinegar
  • 1/4 cup of canola oil
  • 2 tbsp sesame oil
  • 2 cloves of garlic, minced
  • 2 tbsp fresh ginger, grated
  • 5 tbsp soy sauce
  • 2 tsp hot chili sauce
  • 2 boneless, skinless chicken breasts, trimmed of any fat

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Chicken and Noodle Salad:

  • 1 handful of cilantro leaves, chopped
  • 2 green onions, diced finely
  • 1/2 red bell pepper, julienned
  • 1/2 orange bell pepper, julienned
  • 1 cup of shredded carrots
  • 1 cup of snow peas, cut in half
  • 1 cup of mandarin oranges, drained
  • 1/2 cup of toasted cashews
  • 3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

Click here for a printable version of this recipe – For the Love of

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5 Responses to “Asian Noodle Salad with Chicken and Cashews”

  1. 1

    4/29/12 | stephaniecameron — April 29, 2012 @ 9:02 pm

    […] Asian Noodle Salad w/ Chicken - […]

  2. 2

    3-17-2013 | stephaniecameron — March 15, 2013 @ 7:13 pm

    […] Noodle Salad w/ Chicken - with Spring Rolls (costco). Share this:TwitterFacebookLike this:Like […]

  3. 3

    Linda — June 8, 2014 @ 12:27 pm

    I love almost every food, but The one thing I really dislike is cilantro and it seems it is everywhere these days. It is just too strong to me and overpowers every other ingredient. Is there something I can use in place of it? I love Asian recipes.


    • Pam replied: — June 8th, 2014 @ 6:00 pm


      Try using basil instead of cilantro. Basil works well in Asian cuisine.



      • Linda replied: — June 17th, 2014 @ 3:53 pm

        Thanks, made the chicken noodle salad using basil. Great, I loved it.

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