On hot summer days, the best dinners are no-cook and refreshing. This Cold Sesame Chicken Noodle Salad is tossed in a tangy sesame-soy dressing with crisp veggies—cool, satisfying, and weeknight-easy.´
Servings: 4 | Time: 15 min | Difficulty: Easy
Ingredients:
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8 oz thin noodles (pre-cooked chilled soba or ramen; or ready rice noodles)
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2 cups shredded rotisserie chicken
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1 cup shredded carrots
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1 cup thinly sliced cucumber
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½ red bell pepper, thinly sliced
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2 scallions, sliced
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1 tbsp sesame seeds
Dressing:
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3 tbsp soy sauce (or tamari)
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 tbsp lime juice
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2 tsp honey or maple
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1 tsp grated fresh ginger
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Optional: ¼ tsp chili flakes
Instructions:
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Whisk dressing.
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In a large bowl, toss noodles, chicken, veggies, and scallions with dressing.
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Sprinkle sesame seeds; serve chilled.
Tips & Swaps: Make vegetarian with baked tofu or edamame; add mango for a sweet touch.
Storage: Up to 2 days chilled; refresh with a squeeze of lime.
FAQ:
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Can I meal-prep it? Yes—keep dressing separate and toss before serving.
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Gluten-free? Use rice noodles and tamari.
Internal Link Ideas: “No-Cook Wraps”
Keywords: easy dinners for hot days, no-cook summer dinner, cold noodle salad