Chilled Chicken Noodle Salad

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Chilled Chicken Noodle Salad

This light and refreshing noodle salad has a tangy ginger dressing and loads of crunchy vegetables – all the makings of a perfect meal. Use store bought rotisserie or leftover chicken to whip up this Quick & Kosher dish.

  • Duration
  • Cook Time
  • Prep Time
  • 5 cup (s)Servings

Ingredients

  • 1 (9-ounce package) Gefen Japanese Style Noodles
  • 1 cup cooked shredded chicken
  • 1 cup bean sprouts
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced green onion
  • 1/4 cup thinly sliced sugar snap peas
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon kosher salt

Preparation

Cook noodles according to package directions. Drain, rinse with cool water and place in a large bowl. Add chicken, sprouts, peppers, onions and snap peas and toss to combine. Refrigerate for 10 to 20 minutes or until chilled.

In a small bowl, stir together mayonnaise, lemon juice, soy sauce, ginger and salt. Pour dressing over noodle salad and toss to coat evenly.