CUCUMBER CHICKEN PASTA SALAD RECIPES

SESAME CHICKEN CUCUMBER NOODLE SALAD RECIPE | EATINGWELL

Sesame Chicken Cucumber Noodle Salad Recipe | EatingWell image

This sesame chicken and noodle salad couldn't be simpler to make. And the secret to this saucy sesame chicken and noodle salad is in its beautiful raw veggies--it's got great crunch. It's a simple, healthy, affordable dish to serve on a hot summer's night or to bring to a potluck: just toss the salad with the dressing when you're ready to serve. (Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm; Kyle Books, 2010.)

Provided by EatingWell Test Kitchen

Total Time 45 minutes

Number Of Ingredients 16

Ingredients

8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
1 cup creamy peanut butter
3/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons Shaoxing wine or dry sherry (see Notes)
1 cup thinly sliced scallions
1/4 cup chopped fresh cilantro (optional)
2 tablespoons naturally brewed reduced-sodium soy sauce
1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
2 heads baby romaine or 1 head regular romaine lettuce
1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
2 medium red bell peppers, cut into 1/4-inch dice
1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
Salt to taste
Freshly ground pepper to taste
Toasted sesame seeds for garnish (see Notes)

Steps:

Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

Nutrition Facts : Calories 243.2 calories, CarbohydrateContent 17.8 g, CholesterolContent 33.8 mg, FatContent 11.6 g, FiberContent 2.8 g, ProteinContent 17.9 g, SaturatedFatContent 2.3 g, SodiumContent 307.1 mg, SugarContent 3.9 g

CUCUMBER PASTA SALAD RECIPE - TABLESPOON.COM

Cucumber Pasta Salad Recipe - Tablespoon.com image

Provided by TABLESPOON.COM

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 lb spaghetti
1/3 cup mayonnaise
1 tablespoon soy sauce
4 mini cucumbers, sliced in rounds
1 red bell pepper, chopped
1/3 cup red onion, finely chopped
1/3 packed cup mint, chopped

Steps:

Cook spaghetti according to package instructions. Drain and set aside.
In a medium bowl, combine mayonnaise and soy sauce. Whisk until thoroughly combined.
Place spaghetti in a large bowl. Add mayonnaise mixture, cucumber, bell pepper, onion and mint. Toss to combine.
Serve at room temperature or cold.

Nutrition Facts : ServingSize 1 Serving

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