Chicken Noodle Salad with Sesame Vinaigrette with Greener Selection

GD Star Rating
  • 4
  • 20 Min.


  • 1 (8oz) package soba or rice noodles, or substitute 3 cups cooked linguini pasta
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons vegetable oil
  • 2 cups cooked shredded chicken
  • 4 green onions, white bulb only, sliced
  • 1 cup sugar snap peas, stem removed, sliced diagonally
  • 2 teaspoons black or white sesame seed
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 (12 oz) package DOLE Greener Selection®


  • Cook noodles, following directions on package. Rinse with cool water; drain and set aside.
  • Whisk vinegar, soy sauce, sesame and vegetable oils in a small bowl.
  • Combine chicken, green onions, sugar snap peas, sesame seeds, and cilantro in a medium bowl. Add noodles and half the vinaigrette; toss to coat.
  • Divide salad greens on 4 plates and arrange noodle mixture on top. Drizzle remaining vinaigrette on each salad.