This refreshing and flavorful chilled chicken noodle salad is perfect for a light lunch or dinner.
Cook the rice noodles according to the package instructions, then rinse under cold water and drain.
Rinsing the noodles in cold water stops the cooking process and prevents them from sticking together.
Cook the chicken breasts in boiling water until fully cooked, then shred them into bite-sized pieces.
Boiling the chicken ensures it stays moist and tender.
In a large bowl, combine the cooked noodles, shredded chicken, peas, carrot, red bell pepper, and green onion.
Mix gently to avoid breaking the noodles.
In a small bowl, whisk together the soy sauce, canola oil, garlic, brown sugar, ginger, sesame oil, and chili oil.
Whisking thoroughly ensures the ingredients are well combined.
Pour the dressing over the salad and toss to coat evenly.
Toss gently to ensure all ingredients are coated with the dressing.
Sprinkle the sesame seeds over the salad as a garnish.
Toasting the sesame seeds enhances their nutty flavor.
Cover the salad and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled and enjoy.
Serve with a side of fresh lime wedges for an extra zing.
