Asian Noodle Salad with Chicken and Cashews

Asian Noodle Salad with Chicken and CashewsIt’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

Asian Noodle Salad with Chicken and Cashews

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

Asian Noodle Salad with Chicken and CashewsCook 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.

Asian Noodle Salad with Chicken and Cashews

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

  Pin It

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.

  4. 4

    Pam — June 8, 2014 @ 6:00 pm


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


  5. 5

    Linda — June 17, 2014 @ 3:53 pm

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

Leave a Comment