Chicken Noodle Salad with Red Peppers and Quinoa (50 Minutes)

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When you’re in the mood for a dish that’s light yet filling, vibrant, and packed with flavor, this noodle and quinoa salad with chicken is your answer. Tender chicken pieces, fluffy quinoa, and the chewy texture of noodles pair perfectly with the crunchy red peppers and fresh mixed greens. The peanut dressing is the cherry on top, adding a creamy and nutty finish that’ll leave you wanting more.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz noodles (any preferred type, e.g., soba, rice noodles)
  • 1 cup quinoa, rinsed and drained
  • 2 chicken breasts
  • 1 red bell pepper, thinly sliced
  • 4 cups mixed greens (lettuce, spinach, arugula, etc.)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
For the peanut dressing:
  • 1/4 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 2–3 tbsp water (to thin)

Instructions

  1. Cook the Chicken (12-15 minutes): Season chicken breasts with salt and pepper on both sides. In a skillet over medium heat, add olive oil. Once hot, add the chicken breasts. Cook for 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove from heat, let rest for a couple of minutes, and then cut into bite-sized pieces.
  2. Prepare Quinoa (15 minutes): While the chicken is cooking, in a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer until the quinoa is cooked through and water is absorbed.
  3. Cook Noodles (8-10 minutes): Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and to prevent sticking.
  4. Make the Peanut Dressing (5 minutes): In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Add water a tablespoon at a time until you achieve your desired consistency.
  5. Assemble the Salad (5 minutes): In a large mixing bowl, combine the cooked quinoa, noodles, bite-sized chicken pieces, sliced red bell pepper, mixed greens, green onions, and cilantro (if using).
  6. Dress & Serve (3 minutes): Pour the peanut dressing over the salad and mix well, ensuring everything is coated. Serve on plates or in bowls.

Notes

This noodle and quinoa salad strikes a delightful balance between hearty and refreshing. The creamy peanut dressing is a game-changer, infusing every bite with its savory and sweet notes. Whether you’re serving it as a main dish or a side, it’s sure to be a hit.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 18g
  • Carbohydrates: 70g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 45mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

For Tomorrow's Dinner

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Grilled Chicken Fajita Wrap (25 Minutes)

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