chicken noodle salad recipe

Written ByJenny Smyth Posted on
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The Best chicken noodle salad recipe

I’ve been making this chicken noodle salad recipe for years, and it’s a staple in our household. My kids love it, and I love how easy it is to make.

The best part is that it’s a great way to use up leftover chicken and noodles. I like to think of it as a way to reduce food waste while still making a delicious meal.

The key to this recipe is the technique of mixing the cooked noodles with the shredded chicken, chopped veggies, and a tangy dressing. It’s a simple yet flavorful combination that never gets old.

Whether I’m making it for a quick lunch or serving it at family gatherings, this recipe always hits the spot. I’ve experimented with different seasonings and ingredients over the years, but this basic recipe remains my favorite.

It’s a true comfort food that never fails to satisfy our appetites.

Chicken Noodle Salad

4.6 from 1537 votes

This chicken noodle salad is a delightful mix of tender chicken, crisp vegetables, and a creamy dressing. It’s a refreshing dish perfect for a light meal or picnic.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb chicken breast
salt and pepper to taste
1 tbsp olive oil

For the Salad

8 oz wide egg noodles
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped

For the Dressing

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste
1 tbsp chopped fresh dill

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the egg noodles and cook according to package instructions.
3Drain and rinse under cold water.
Set aside.
4While the noodles are cooking, season the chicken breasts with salt and pepper.
5Heat the olive oil in a skillet over medium-high heat.
6Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side.
7Remove from heat and let it cool.
8Once cool, dice the chicken into small pieces.
9In a large mixing bowl, combine the cooked noodles, cherry tomatoes, cucumber, bell pepper, and red onion.
10Add the diced chicken and mix well.
11In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, pepper, and dill.
12Pour the dressing over the salad and toss gently to combine.

🔧Equipment

Large pot
Skillet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3.5g❤️Cholesterol: 65mg🧂Sodium: 500mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 20g

📝Notes

Tips: You can add other vegetables like shredded carrots or corn for extra crunch and color. For a creamier dressing, adjust the ratio of mayonnaise to Greek yogurt.

This chicken noodle salad recipe is always a good idea for any occasion – whether you’re looking for a quick lunch or a side dish for family gatherings. It’s easy to make ahead of time and stores well in the refrigerator for up to 3 days.

When reheating leftovers, simply add some fresh herbs like parsley or cilantro to revive the flavors. This versatile recipe works well as a main course or as a side dish at barbecues and picnics.

❓ Frequently Asked Questions About Chicken Noodle Salad

Q: What type of noodles work best in this recipe?

The best type of noodles to use in this recipe are thin, curly noodles like egg noodles or rice noodles.

Q: Can I use leftover roast chicken instead of cooked chicken?

Yes, you can use leftover roast chicken in place of cooked chicken in this recipe.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I add other ingredients like nuts or seeds?

Yes, you can add chopped nuts or seeds like almonds or pumpkin seeds for added texture and flavor.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken and is not suitable for vegetarians.

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