Chicken Noodle Salad With Spicy Peanut Sauce

Chicken Noodle Salad With Spicy Peanut Sauce

By Hana Asbrink
Total time 1 hour
Serves 4

Cold, crunchy, fiery, nutty—this dish is everything you want in a summer salad. Refreshing romaine and cucumber provide ample texture while a zippy, tangy peanut sauce coats the springy noodles and revives your too-hot- to-eat-anything palate. Gently poaching chicken breasts takes just a few minutes, so you can minimize your time at the stovetop. (Here’s a time-saving tip: Prepare the chicken ahead of time and have it chilling in the fridge for you.) Prepping the lettuce, cucumber, and chicken in similar sizes will give you the most pleasant eating experience; the nutty sauce especially loves to latch on to the craggy surface of the hand-torn chicken pieces.

Ingredients

CHICKEN

1 lb. skinless, boneless chicken breasts (about 2 medium) 
1 scallion
3 garlic cloves, smashed
1 1" piece ginger, peeled, thinly sliced

SAUCE

1⁄4 cup well-mixed Fly by Jing Sichuan Chili Crisp 

1⁄3 cup smooth peanut butter 
1⁄3 cup soy sauce 
2 Tbsp. apple cider vinegar 
2 Tbsp. balsamic vinegar
2 Tbsp. toasted sesame oil 
2 tsp. sugar 
Kosher salt, freshly ground pepper

SALAD AND ASSEMBLY

6 oz. fresh or dried wheat noodles (such as ramen) 
Toasted sesame oil (for drizzling) 
Kosher salt, freshly ground pepper 
1 lb. romaine lettuce (about 2 hearts or 1 head), thinly sliced 
1 English hothouse cucumber, sliced on a diagonal, julienned lengthwise 
3 scallions, finely chopped 
Fly by Jing Sichuan Chili Crisp (for serving; optional)

Preparation

CHICKEN

STEP 1 

Place chicken, scallion, garlic, and ginger in a medium pot and pour in water to cover by 1". Bring to a boil, then remove from heat. Cover and let sit 20 minutes. 

STEP 2 

Using tongs, transfer chicken and garlic to a cutting board; let cool. Scoop out 1⁄4 cup poaching liquid (you won't use all of it); set aside. (Remaining liquid can be discarded or strained and reserved in the refrigerator up to 3 days. Use as you would stock.)

SAUCE

STEP 3 

Whisk peanut butter, soy sauce, chili crisp, apple cider vinegar, balsamic vinegar, oil, sugar, and 2 Tbsp. reserved poaching liquid in a small bowl to combine; season peanut sauce with salt and pepper. Set sauce aside.

SALAD AND ASSEMBLY

STEP 4 

Cook noodles in a medium pot of boiling water according to package directions. Drain in a colander and rinse under cool running water. Drizzle with a bit of oil (about 1 tsp.; this will prevent sticking) and toss to coat. Set aside. 

STEP 5 

Finely shred chicken, then mash garlic with the flat side of a chef’s knife. Transfer chicken and garlic to a large bowl and add 1⁄4 cup reserved peanut sauce. Season with salt and pepper and toss to combine. Add lettuce, cucumber, most of the scallions, reserved noodles, and remaining peanut sauce and carefully toss to coat, making sure every element gets properly dressed. 

STEP 6 

Arrange salad in a dish and top with remaining scallions. Serve with more chili crisp for drizzling over if desired. 

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