Grilled Chicken with Salad and Noodles
There’s nothing quite like a vibrant, satisfying bowl that brings together lean protein, crunchy veggies, and savory noodles all in one bite. This Grilled Chicken with Salad and Noodles recipe is exactly that – a fresh, well-balanced dish that feels indulgent but keeps things clean and wholesome.
Whether you’re meal-prepping for the week or tossing together a last-minute dinner, this easy bowl delivers bold flavor, beautiful color, and a satisfying texture combo that hits every craving.
Why I Love This Recipe
I love this recipe because it does everything a great bowl should do: it’s hearty but light, colorful and crunchy, comforting but still healthy. It’s got the satisfying chew of soy-glazed noodles, the freshness of crisp salad, and the savory bite of grilled chicken breast seasoned just right. Best of all, it’s endlessly adaptable depending on what veggies or noodles you have on hand.
If you’ve ever loved a chicken noodle salad at your favorite Asian fusion spot, this is your homemade answer.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tsp mixed dried herbs (thyme, oregano, or Italian blend)
For the Noodles:
- 6 oz Asian-style noodles (yakisoba, soba, or spaghetti)
- 1 tbsp sesame oil or vegetable oil
- 1 tbsp soy sauce
- ½ cup sliced red bell peppers
- ½ cup sliced carrots
- ¼ cup green peas
- ¼ cup sliced red onions
For the Salad:
- 2 cups chopped romaine or mixed greens
- ½ cucumber, thinly sliced
- 1 carrot, shredded or ribboned
- 1 cup cherry tomatoes, halved
- Dressing of choice: sesame ginger or a light vinaigrette
Swaps and Notes
- Noodles: Swap yakisoba with soba, udon, rice noodles, or even whole wheat spaghetti.
- Veggies: Use what you have—zucchini, snap peas, bean sprouts, or cabbage would all be fantastic.
- Protein: Grilled tofu, shrimp, or salmon work beautifully in place of chicken.
- Dressing: Go for a sesame-based dressing or homemade vinaigrette with lime juice, soy sauce, and a little honey.
Step-by-Step Instructions
- Prep the Chicken:
Pat chicken breasts dry. Rub with olive oil, salt, pepper, and dried herbs. - Grill the Chicken:
Grill over medium-high heat for 5–6 minutes per side or until internal temperature hits 165°F. Rest for 5 minutes, then slice thinly. - Cook the Noodles:
Boil noodles according to package instructions. Drain and set aside. - Stir-Fry the Veggies:
In a large skillet, heat sesame oil over medium heat. Add red bell pepper, carrots, onions, and peas. Cook for 3–4 minutes until just tender. - Toss Noodles with Sauce:
Add cooked noodles to the skillet with soy sauce. Toss everything to combine and warm through. Remove from heat. - Assemble the Salad:
In a large bowl or plate, arrange salad mix, cucumbers, tomatoes, and carrots. Drizzle with your dressing of choice. - Build the Bowl:
In a wide bowl, add a scoop of noodles to one side, salad to the other, and sliced grilled chicken right in the center or on top. Garnish with sesame seeds or sliced scallions if desired.
Tips for Success
- Slice chicken thinly after it rests for maximum tenderness.
- Don’t overcook the noodles – a little bite (al dente) keeps the texture perfect when tossed with veggies.
- Chill it: Want a cold noodle salad? Let the noodles and veggies cool and serve everything cold with chilled chicken slices.
- Double the batch and keep components separate for easy lunch prep all week.
Serving Suggestions & Pairings
This dish is a complete meal on its own, but you can turn it into a full spread with some fun pairings:
- Sip on a refreshing drink like this Blueberry Lemonade for a cooling contrast.
- Want something warm and spicy for a contrast? Try a starter like this Cajun Chicken Sausage Gumbo.
- For lighter days, this would pair well with A Light Tangy Chicken Salad for an all-out lunch spread.
Storage & Leftover Tips
- Store leftover components separately in airtight containers in the fridge for up to 3 days.
- Keep dressing on the side to avoid soggy salad.
- Reheat noodles and chicken in the microwave or skillet; enjoy salad cold.
More Recipes You’ll Love
- These Sheet Pan Quesadillas are the perfect crowd-pleasing backup plan.
- Try This 3-Ingredient Egg Wrap for a protein-packed breakfast idea.
- Need a drink with a tropical vibe? This Blueberry Lemonade is it.
Final Thoughts
This Grilled Chicken with Salad and Noodles bowl is all about that balance: crunchy, chewy, hot, cold, savory, and fresh. It’s a quick win for weeknight dinners or meal prep Sundays that actually excites your taste buds.
Tried it? Loved it? Made your own twist? I’d love to hear how you served yours – leave a comment below and don’t forget to follow along on Chef Maniac for more easy, flavor-packed recipes!
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