This Crunchy Chicken Vermicelli Salad with Asian Sesame Dressing is the kind of fresh, flavour packed salad that disappears fast from the dinner table.

Loaded with tender chicken, light vermicelli noodles, crisp lettuce, crunchy vegetables, and a sweet and savoury Asian sesame dressing, (so yumm!), this easy chicken noodle salad is perfect for lunches, weeknight dinners, meal prep, or summer entertaining.

The combo of crunchy textures, vibrant colours, and bold Asian inspired flavours makes every bite seriously yum. Using roast chicken from the supermarket keeps things quick and easy, while the homemade sesame dressing ties everything together and super easy too, with the perfect balance of sweet, tangy, and savoury goodness.

If you’re looking for a healthy chicken vermicelli salad that’s fresh, filling, and simple to prepare, this recipe will be one of your regular go to’s on the menu.

If you love salad recipes that are no fuss then you might like our Quick Caesar Salad Recipe too.

Why You’ll Love This Recipe

It’s so colourful and makes the most whopper sized salad ever.The veggies stay fresh, raw, and crunchy, which is what makes this salad so good.

Crisp cucumber, carrot, cos lettuce, chicken, carrots and corriander balance out the rich sesame dressing and stop the dish from feeling too heavy. All just healthy ingredients.

The dressing is made with sesame oil, which has a beautiful nutty flavor. A little goes a long way and adds loads of oomph. Toss everything together just before serving so the noodles stay light and don’t soak up all the dressing.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Fresh Asian Chicken Noodle Salad

Chicken – leftover rotisserie chicken works great. Shredded and around 3 cups should do it. I use any part from chicken breast to chicken thighs.

Lettuce – Baby Cos lettuce is great (or romaine lettuce) as it holds it’s shape really well and add so much crunch but any lettuce that is firm will work fine.

Spinach – baby spinach leaves are the best. They add that dark green contrast colouring, plus they are good for you.

Carrot – julienne style is lovely. I’ve cheated and used a Kiwi Cutter found at my local Asian grocers. (see below)

Cucumber – Cut into baton style and remove the seeds if you prefer from the Lebanese cucumbers

Red onion – cut finely to add different texture to the salad. If you want to omit the onion and replace with a more colourful veggie try using red cabbage.

Corriander – or fresh cilantro chopped roughly.

Noodles – I’ve used vermicelli noodles but you can swap out for whatever takes your fancy like Udon Noodles.

For the delicious dressing

(all simple ingredients you’ll have on hand in the pantry)

Soy sauce – I just used the normal every day one from my supermarket.

Olive oil – perfect for adding a bit of luxe texture

Honey – brown sugar works just as good for this dressing.

Rice wine vinegar – has that lighter taste and perfect for Asian dressings

Lemon juice – a bit of fresh acidity goes a long way

Sesame Oil – what can I say. This ingredient packs a puch and makes all the difference to this Asian dressing.

Sesame seedss – tops if off nicely.

Recipe Tips

Cut the lettuce and noodles into bite sized pieces as it makes the salad easier to eat.

A little salad dressing goes a long way so be sure not to over dress the salad. (my method of more is better doesn’t always work….just saying)

How to make Crunchy Chicken Vermicelli Salad with Asian Sesame Dressing STEP BY STEP

To make the dressing. In a jar with a tight fitting lid, combine the soy sauce, honey, rice wine vinegar, lemon juice, sesame oil and sesame seeds and shake vigourously.

2. The Vermicelli Noodles. You can follow the instructions on the back of the packet. I like to place noodles in a heat proof bowl and cover with just boiled water for about 3-4 minutes till see through. If you need to leave for a few extra minutes. Rinse with cold water to stop the cooking process. Chop with scissors to make them more manegable to eat in the salad. Trust me this makes life easier.

3. The Salad. In a large bowl (emphasis on large) place your noodles on the bottom, followed by lettuce, spinach, carrot, onion, cucumber, corriander and shredded chicken. Mix all together. Sometimes your hands are the best tools in the kitchen for this job.

Pour on the dressing and get ready to eat this scrumptious Asian Chicken Salad recipe.

How to Serve

Serve this salad in wide, shallow bowl so you can see all the different layers and colors.

Cooked noodles will last 3 to 4 days in the fridge in an airtight container. Toss them with a tiny bit of neutral oil before storing so they don’t stick together. When you’re ready to eat, rinse them under cold water to refresh them and separate any clumps.

The chicken keeps for 3 to 4 days in the fridge. Store it whole or sliced, whatever’s easier for you. It tastes great cold, so you don’t need to reheat it unless you want to.

The vegetables stay crisp for about 2 days if you keep them in a container lined with a paper towel to absorb excess moisture. After that, they start to soften and lose their crunch.

The dressing lasts up to a week in the fridge in a sealed jar. Shake it hard before using because the oil and vinegar will separate as it sits.

If you’ve already mixed everything together and have leftovers, eat them within 24 hours. The noodles will have soaked up most of the dressing by then, and the vegetables will be limp. It’s still edible, but it won’t have the same bright, crunchy contrast that makes the salad so good.

This Asian salad makes a great recpe for the next day’s lunch.

Additions, Variations and Substitutions

Sprinkle the crushed peanuts, green onions (shallots) and extra fresh herbs over the top right before serving. If you add them too early, the peanuts will get soggy and the herbs will wilt.

Serve with lime wedges on the side so people can add extra acidity if they want it. Some people like their salads more tangy, and lime wedges give them that option without overdoing it for everyone.

If you’re serving this at a dinner party, set out small bowls of extra toppings like sliced jalapeños, crispy shallots, or extra crushed peanuts so people can customize their bowls. It makes it all a bit more fun and a little more special without requiring any extra work from you.

For sides, keep it simple. This salad is already packed with flavor and texture, so you don’t need much else. Steamed edamame with sea salt, crispy spring rolls, or a light miso soup are all great options that add variety without overwhelming the meal.

The best part is that it never gets boring. You can change the protein, swap the vegetables based on what’s in season like cooked prawns and pork tenderloin.

Or tofu for a vegetarian option and tweak the dressing to your taste as it still works every single time. Try a peanut dressing for something different.

Tips

Cutting the carrots into thin julienne style strips can be a nightmare so I use a tool that I purchased from one of our local Asian grocery stores and it cuts the carrot in thin corrugated strips. Makes life so much easier!

Storage

Store each component in separate airtight containers if you’re planning to eat this over a few days. The noodles, vegetables, chicken, and dressing all keep well on their own, but once you mix them together, the clock starts ticking.If you are meal prepping keep the salad ingredients seperate from the dressing. Dress just before serving to keep the delicious crunch. .

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