Lime and Chicken Noodle Salad

Elevate your salad game with this vibrant Lime and Chicken Noodle Salad—a refreshing fusion of zesty lime, tender chicken, and colorful vegetables tossed with fragrant rice noodles. This easy-to-make dish combines the brightness of fresh herbs like cilantro and mint with a tangy, homemade dressing of lime juice, soy sauce, and sesame oil, accented by hints of honey, garlic, and ginger. Perfect for a light lunch or as a main course, this salad boasts an irresistible balance of textures from crunchy julienned carrots and crisp cucumber ribbons to silky noodles. Topped with toasted sesame seeds for a nutty finish, it’s a healthy, gluten-free option ready in just 35 minutes. Serve it chilled or at room temperature for a dish that’s as flexible as it is flavorful.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 200 grams rice noodles
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 medium carrot, julienned
• 1 medium cucumber, sliced into thin ribbons
• 1 medium red bell pepper, thinly sliced
• 0.5 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a medium pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually around 6-8 minutes. Drain and rinse with cold water, then set aside.

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and let rest for 5 minutes before slicing thinly.

Step 4

In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, minced garlic, and grated ginger to make the dressing. Set aside.

Step 5

In a large mixing bowl, combine the cooked rice noodles, carrot, cucumber, red bell pepper, cilantro, and mint.

Step 6

Add the sliced chicken to the bowl, then pour the dressing over the salad. Toss everything gently to combine.

Step 7

Sprinkle toasted sesame seeds on top before serving.

Step 8

Serve the salad immediately for the freshest flavor, or chill for 20 minutes to allow the flavors to meld.

Nutrition Facts

Serving size	(1176.4g)

Amount per serving	% Daily Value*
Calories	1288.9

Total Fat 47.1g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 7.3g
Cholesterol 295.8mg	0%
Sodium 3174.5mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 22.0g
Protein 124.6g	0%

Vitamin D 3.5IU	0%
Calcium 430.5mg	0%
Iron 14.8mg	0%
Potassium 2428.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 38.2%

Carbs: 29.3%