Asian Chicken Noodle Salad with Ginger-Peanut Dressing

Tested & Perfected Recipes


This main dish salad of chicken, soba noodles and ginger-peanut dressing is everything you want a summertime meal to be: flavorful, light and totally satisfying. Feel free to make the chicken and dressing ahead of time but cook and dress the noodles at the last minute so they don’t get soggy. Soba noodles, the buckwheat noodles native to Japan, are available at Asian markets and many grocery stores but if you can’t find them, spaghetti makes a perfectly fine substitute.

Asian Chicken Noodle Salad with Ginger Peanut Dressing

Servings: 4


For the Chicken

  • 2 bone-in, skin-on chicken breasts (or 2 cups cooked, shredded meat)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper

For the Salad

  • 10 ounces soba noodles (or spaghetti)
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 4 scallions, white and green parts, thinly sliced
  • 1/2 cup chopped salted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

For the Dressing

  • 6 tablespoons soy sauce (use gluten-free if needed)
  • 3 tablespoons seasoned rice wine vinegar
  • 2 tablespoons peanut oil
  • 1 tablespoon Asian sesame oil
  • 1-1/2 tablespoons creamy peanut butter
  • 2 small garlic cloves, roughly chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar


  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
  3. In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
  4. Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth. (Alternatively, you can whisk all the ingredients together in a medium bowl; just be sure to mince the garlic and stir until peanut butter is completely dissolved.)
  5. Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 708
  • Fat: 36g
  • Saturated fat: 6g
  • Carbohydrates: 67g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 37g
  • Sodium: 2099mg
  • Cholesterol: 56mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • can you serve as a cold salad?

    • — Colleen J Smith on August 14, 2018
    • Reply
    • Hi Colleen, Yes, definitely!

      • — Jenn on August 15, 2018
      • Reply
  • Made this recipe for dinner. Would recommend to put in shelled edamame for extra crunch. My family and I also found that this tasted much better on the second day and served warm! Thank you, Jenn!

    • — Alana on June 29, 2018
    • Reply
  • Delicious!!!

    • — Joyce on March 1, 2018
    • Reply
  • How much in advance can you make the dressing?

    • — Gail Beckman on August 23, 2017
    • Reply
    • Hi Gail, the dressing should keep nicely in the fridge for up to a week.

      • — Jenn on August 23, 2017
      • Reply
      • Thank you. I so love your recipes. I’m taking this to a salad pot luck and this will be the tastiest one there I’m sure!

        • — Gail Beckman on August 24, 2017
        • Reply
  • I want to eat this salad every day for the rest of my life. Holy deliciousness! Didn’t change a thing to the recipe and topped it with some sriracha for some spice! I will be making this for my lunches and leaving the dressing and peanuts off until last minute mixing 🙂 YUM. Don’t forget to add the peanuts.

    • — Erin on August 2, 2017
    • Reply
  • This was very good. I followed the recipe exactly and was very pleased with the final results. I will make this again.

    • — Shona on July 25, 2017
    • Reply
  • This recipe rocks and is a perfect summer dish. I make a batch for our pool days and never come home with leftovers. I add pre-made shredded broccoli & carrots and this is a great jar salad. The dressing is also wonderful on salads. I like a hint of spicy so added a teaspoon of the garlic sambal chili garlic sauce.

    • — DC YummyMummy on July 13, 2017
    • Reply
  • Just made this for dinner tonight. Our family is spending Memorial Day all together at our beach house, and I wanted a yummy meal that would not heat up the kitchen. Not a noodle was left in the bowl! Delicious ?

    • — Paula on May 27, 2017
    • Reply
  • This recipe was a tremendous hit with my family. The only changes I made were using spaghetti noodles & adding in some leftover shredded carrot,cabbage ,& peas. I’ve had to make double batches of the peanut dressing because it’s that addictive.

    • — n on April 27, 2017
    • Reply
  • Made this salad this evening. It was delicious! Didn’t change one thing and was thoroughly enjoyed.

    • — Eva on March 6, 2017
    • Reply
  • I am allergic to nuts so I avoid peanut butter! What could I substitute it for? Many thanks.

    • — Vi on August 18, 2016
    • Reply
    • Hi Vi, you could just omit the peanut butter, or if there is another type of nut-free butter that you use, you could try replacing it with that. Hope you enjoy!

      • — Jenn on August 19, 2016
      • Reply
  • Another FANTASTIC recipe! My local grocery didn’t have soba noodles, so I used spaghetti, and my family all really loved it. I admit I was afraid I wouldn’t care for the chopped peanuts in it, but they were good. The flavors were well-balanced, and the salad was easy to put together.

    • — Sarah on June 17, 2015
    • Reply
  • Let me first start by saying that it drives me crazy when I read a review and someone says something like, “the recipe called for a French baguette but I used a frozen Totino’s pizza instead”. I did substitute shrimp for the chicken and used rice noodles because that’s what I had on hand. I made the sauce exactly as the recipe called for (with a lot less sesame oil) and was a little worried because it was a little salty – but – I trust Jenn and went for it. It was delicious and everyone loved it. This will be a part of our dinner rotation. Thanks Jenn!

    • — Diana on June 17, 2015
    • Reply
  • Another delicious recipe which I will definitely make again. I used Eden Foods Organic Soba Pasta which is 70% wheat and 30% buckwheat. I used unsweetened peanut butter and reduced the sugar in the dressing to 2 teaspoons.

    • — Carol F. on June 17, 2015
    • Reply
  • Hello Jen,
    Is there an Asian Sesame Oil that you recommend? I’ve tried a couple of different ones and the flavors were over powering. If I use it, it’s just a drop or two. When I read recipes that call for tablespoons, I usually steer clear.
    It could just be my palette, but I’d be willing to give it another try.

    • — Diana on June 12, 2015
    • Reply
  • Amazing

    • — Jaclinn on March 25, 2015
    • Reply
  • Hi Jenn:

    Any suggestions for Christmas side dishes?


    • — Cynthia on December 19, 2014
    • Reply
    • Hi Cyntha, Yes, check under my recipe index under “Holidays.”

      • — Jenn on December 21, 2014
      • Reply
  • Hi Jenn:

    I’ve bought all the ingredients for this amazing looking salad, however I absolutely hate cilantro, do you use a subsitute or just leave it out?


    • — Cynthia on December 12, 2014
    • Reply
    • Hi Cynthia, Just leave it out — it will still be delicious 🙂

      • — Jenn on December 12, 2014
      • Reply
  • Delicious. A hit with whole family!!

    • — Deb on August 17, 2014
    • Reply
  • This recipe has my Honey/Hubby’s name written all over it! (Of course we’ve never tried one of your recipes just once ~ all of them are real keepers!)

    Congratulations on the Win-Win-Win! I’ll look forward to seeing/reading you at Serious ~ one of my favorite recipe sources ~ which just got even better. I’m delighted that more people will be seeing your excellent recipes and cooking ideas. Best wishes!

    • — Jesselyn Andersyn on May 22, 2014
    • Reply
  • I took this to my Bunco group one night and it was a real hit. This salad is unique and has a very pleasing flavor. Something different and keeps really well in the fridge so can be made ahead easily.

    • — Linda on November 15, 2013
    • Reply
  • We love this recipe! We eat it as a main dish. You can substitute all kinds of asian flavors in the dressing and it still turns out great. Oyster sauce, hoisin, fish sauce, all work equally well in this.

    • — Carol York on November 7, 2013
    • Reply
  • If I don’t have the seasoned rice wine vinegar what could I use instead? Thanks

    • — Julie on November 6, 2013
    • Reply
    • Hi Julie, I recommend getting the seasoned rice vinegar but if you don’t have it, regular rice vinegar or white wine vinegar with a bit of sugar will work.

      • — Jenn on November 8, 2013
      • Reply
  • I made this today and it was SOOOO GOOD! I used an all-natural peanut butter with no added salt or sugar, and the dressing was perfect. It wasn’t too salty or sweet. The soba noodles were a wee bit clumpy after cooking them and rinsing them in cold water. I added a little bit of oil to loosen them up but maybe I needed more. But all in all, I really enjoyed it! It didn’t take long to prepare either! That’s always a bonus.

    • — wanderer on July 30, 2013
    • Reply
  • I love coming home and making this. I always make to much so I can have for lunch the next day. Sometimes I mix up the veg. but other then that it is a great recipe.

    • — patricia Barna on March 9, 2013
    • Reply
  • Made this yesterday….my husband said he could eat it every day for the rest of his life, so I’d say it was a delicous success!

    • — Sue on January 28, 2013
    • Reply
  • I’m usually not crazy about peanut butter in dressing, so I took a chance and left it out – it was great!

    • — Dorothea on October 2, 2012
    • Reply
  • Oh yummy! I loved this, and my husband finished off the leftovers before he went to bed. Wouldn’t change a thing.

    • — Nicki Howerton on October 2, 2012
    • Reply
  • We thought this was delicious – even better the second day after the flavors marinated together more. We added sugar snap peas and edamame. The one thing I may do differently is use another shaped pasta – with the spaghetti I was either getting a mouthful of noodles or just the goodies. Might try a bowtie.

    • — Shelley Thomas on June 21, 2012
    • Reply
  • I made this over the weekend for some friends and instead of chicken, I used tofu instead. It was very tasty! Everyone loved it! 🙂

    • — Janet on April 30, 2012
    • Reply
  • My family loves this dish!

    • — Terri on March 1, 2012
    • Reply
  • Congrats on your new column!

  • Where’s the recipe for this?

    • — Raj on July 23, 2011
    • Reply
  • Congratulations on your new column. So look forward to reading it. You are off to an awesome start from the looks of this featured dish. Thank you.

    • — Karen on July 21, 2011
    • Reply
  • Congrats on the new column. I saw it yesterday. The recipe looks good and the dressing is similar to your Asian ginger/peanut slaw recipe which I have made at least 4 times this summer for various parties. It’s always a hit.

    • — Danita on July 21, 2011
    • Reply
  • That’s exciting! I love entree salads and will look forward to reading your ideas at Serious Eats. Congrats!

  • Congratulations on your new writing adventure! Is there anything as nice to eat as a salad?
    I love love Asian. I love Chicken. I love Noodles. I love Ginger-Peanut Dressing. I guess I will have to try this recipe!

  • wow this looks yummy!

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