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A fabulous Asian-inspired salad with lean chicken and coconut curry noodles; this Asian Chicken and Coconut Curry Noodle Salad is fresh, healthy and crazy-delicious!
This Asian Chicken and Coconut Curry Noodle Salad is a long-time favorite, here at The Café. It's funny, but when this dish is on the dinner menu, I'm excited all day. It's got all the flavors and textures that I love; sweet, salty, spicy, crunchy, fresh, crisp and just plain old crazy-delicious!
A super versatile whole meal salad
I love how adaptable this salad is as you can use peaches or nectarines in the summer when they're sweet and ripe or mangos in other seasons as they are readily available and delicious all year round.
I used butter lettuce this time for my Asian Chicken and Coconut Curry Noodle Salad but I've also made it with kale, arugula and green leaf lettuce; all wonderful substitutions. Sometimes I use leftover grilled chicken and other times rotisserie chicken comes to rescue. Steak or shrimp could be exchanged for the chicken and if you don't have a ripe avocado, just skip it! The salad will still be wonderful.
Then there are the noodles. You have lots of options here. Dry or fresh ramen are great options as are udon noodles or rice noodles. I've also used angel hair pasta with delicious results.
See what I mean? Super-versatile!
But don't substitute on the Asian Honey-Sesame Salad Dressing or the Coconut Curry Noodles. They're what take this salad right over the top.
I love having a jar of this delicious Asian Honey Sesame Salad Dressing stashed away in the refrigerator, as it goes well with so many ingredients, not to mention the zillion ways to use it (check it out here).
How do you make coconut curry noodles?
The Coconut Curry Noodles are incredibly delicious and super simple to throw together. While you're boiling water for the pasta, throw some coconut milk and a scoop of green curry paste in a saucepan. Bring it to a simmer and cook until it's reduced in half. By the time your pasta's done, it will be thick, fragrant and ready to combine with noodles. The sweet/spicy sauce will be absorbed by the noodles, and you'll find yourself snitching one little delicious taste after another.
Much of the salad can be prepped ahead of time making it the perfect, healthy dinner for busy evenings. Want to be excited all day about dinner? Put this Asian Chicken and Coconut Curry Noodle Salad on your menu. And, if there's an extra chair at your table, save it for me!
Café Tips for making this Asian Chicken and Coconut Curry Noodle Salad
- You'll probably have more dressing than you need, but it's wonderful on just about any kind of salad and we also love it drizzled over grilled salmon and chicken.
- Field greens, green leaf lettuce, arugula, kale or spinach will also work well in this salad.
- Use basil, cilantro and/or mint for this salad. They all work well. I love to use all three, if I have them, for lots of fresh flavor.
- Cashews are also wonderful on this salad, in lieu of peanuts.
- Rotisserie chicken, grilled chicken breast or leftover roasted chicken would all work well for this salad.
- To make ahead, prepare the coconut curry noodles and store in the refrigerator. Make the dressing and cut up the chicken. Then simply warm the noodles a  bit and put everything together right before serving. Delicious and so refreshing!
Thought for the day:
If my people, who are called by my name,
will humble themselves and pray and seek my face
and turn from their wicked ways,
then I will hear from heaven,
and I will forgive their sin and will heal their land.
What we're listening to for inspiration:
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Asian Chicken and Coconut Curry Noodle Salad
Ingredients
Ingredients for the coconut curry noodles:
- Âľ cup light coconut milk
- 1 tablespoon yellow, red or green curry paste
- 8 ounces fresh ramen noodles, Udon noodles, rice noodles or angel hair pasta
- 1 teaspoon salt
- 2 teaspoons extra virgin olive oil
- sea salt, to taste
Ingredients for the salad:
- 6 cups Bib or butter lettuce
- 3 cups diced cooked chicken breast, leftover or rotisserie
- 2 large ripe avocados, peeled, pitted and diced
- 3 medium peaches or nectarines, diced, you can also use 2 medium mangos, peeled, cored and diced
- Asian Honey-Sesame Salad Dressing
- ½ cup salted peanuts, coarsely chopped
- fresh basil, cilantro and/or mint leaves, for garnish
Instructions
- Combine coconut milk and curry paste in a medium-size pot. Bring to a boil, then lower heat to maintain a steady simmer. Cook for 10-15 minutes or until reduced by one half. Set aside.
- Bring a large pot of water to a boil. Add 1 teaspoon salt and angel hair pasta. Stirring frequently, cook for 3-4 minutes or until noodles are al dente.
- Once noodles are cooked, drain well and drizzle with the olive oil. Toss with 2 forks to coat pasta with oil. Transfer to a medium-size bowl and add the coconut milk/curry mixture. Toss again with forks till noodles are coated then cover lightly with plastic wrap and set aside. Allow to sit for 30 minutes before serving for the pasta to absorb liquid. Taste and add a pinch of sea salt if needed.
- Place lettuce on a large platter or divide between 6 large salad bowls or plates. Arrange nectarines, chicken, avocado and pasta in rows on top of lettuce. Drizzle lightly with the Asian Honey-Sesame Salad Dressing then scatter the chopped peanuts and fresh basil over the top. Pass extra dressing at the table.
Notes
Nutrition
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So delicious! Thank you for sharing this recipe. Extra salad kits were made for grandparents as well — we all love your blog!
Thanks, Kamille!
This was a wonderful salad!!! 5 stars!!! Thank you so much for sharing this recipe Also made your cherry cake So delicious! Had to make again for a friend's birthday gift Always can rely on your recipes-never disappoint!!
Yay! So happy you enjoyed both of these recipes, Rachel! And thanks so much for your kind words. đź’•
This was one of the best salads I have ever had. Delish. Next time I’ll make half the amount of noodles, but otherwise, perfect!!
Thanks so much, Vicki! đź’•đź’•đź’•
We just finished this salad. It seemed like a lot of work but next time I will have some of things ahead of time; always takes longer first time I make a recipe. It was delicious with both nectarines and mangoes. Fabulous dressing as well and not too hot (as I am a wimp). Really wonderful dressing that I will make and use again. I also used all three garnishes and adore the flavour that adds; along with the peanuts. What more can I say? I loved every ingredient! Thank you.
Hi Judi, it does help with this recipe to prep things ahead. Then it comes together pretty quickly. I'm like you and it always takes me longer the first time. I'm so happy you enjoyed this salad. Thanks so much for sharing your results!
Delicious! We used a mixtures of zucchini noddles and angel hair pasta with the coconut curry sauce and it was delicious. We had some country French bread that was great to let soak in the flavors. Loved the salad dressing!.
Thanks, Carol! It sounds like a wonderful dinner!
Just made for lunch for my husband with peaches and used garlic chili sauce with coconut milk for the noodles bc it was in my pantry! Love all of your recipes!! Wish I could post a picture, because it is a beautiful salad as well!
Wow! You are speedy, Elizabeth! I'm so happy you enjoyed this. Thanks for sharing your results!
this looks so good. I plan to make it with shrimp as my daughter in law is a pescatarian. Any suggestions for how to prepare the shrimp so that they go well with the other ingredinets?
Hi Adele, I would keep the shrimp pretty simple since the dressing has so much flavor. You could just steam the shrimp and then perhaps toss them in a small amount of sesame oil or stir-fry them in a little peanut oil with a splash of sesame oil added.
Delish. I perked the noodles up though. Just a squeeze of lime and a splash of fish sauce is all I needed to round it out a bit. Yum!
I just had this for dinner..
It was easy to put together,and beautiful to look at. I tasted the noodles before putting them in the bowls...they seemed to need something for me, as I like things with some spice. ...I divided the noodles into two bowls, and added a little siracha to one bowl...that did the trick for me....added a little heat to the noodles, and amped up the flavor for me. We used more of the dressing, but there is plenty left...thanks for such a pretty recipe for a summer meal! Added celantro on top!
Fabulous salad! We prefer mango rather than nectarine.
Hi Laurie, thanks so much for taking the time to leave a comment! So happy you enjoyed it 🙂
I'd be excited to eat this too! What a feast for the eyes and stomach, Chris 🙂
Just finished this salad dressing for tomorrow nights Sunday Supper.....had everything on hand, except the sesame seeds! Another reviewer thought there were too many seeds...I looked back, and your picture shows exactly what I made....thats the beauty of seeing a visual...you can adjust as you wish! My dressing will " marry its flavers" overnight, while my nectarenes sit on the counter and finish ripening...loved the use of rotisserie chicken as well!
Well done, Chris! Thankyou!
Shamefully I must admit that I bought soba noodles a few years ago and they sat in my pantry for almost a year. Thinking I wouldn't use them I tossed them out. After seeing this I wish I hadn't and hopefully, I can find them again. If not angel hair pasta it is!
Such a nice recipe! That dressing looks particularly terrific. Great salad -- thanks.
This salad IS totally over the top Chris! I'm wishing this was my dinner! That dressing sounds amazing! Can't wait to try your recipe!
I have been living on dinner salads lately so I can enjoy all the wonderful freshness while it lasts! Love this one and will be defintely be making soon 🙂
We so enjoy anything fresh and with the Summer'season abundance of fresh vegetables in our garden this salad and dressing were delicious! As we enjoyed this salad on the patio overlooking the garden we thought of many other vegetables that could be wonderful additions. As always your recipe will be enjoyed again and again!
Oh! I love the picture you painted of enjoying this salad while overlooking the garden. Thanks so much for letting us know Marlena and thanks for your kind, encouraging words!
Saw this recipe today and knew I had to try it for supper tonight--it is absolutely amazing! Both my husband and I loved it, and it will be added to our "go-to" repertoire. Loved it with the nectarines, but I think next time I'll try it with mango. I love to try new recipes, and I can always depend on yours to be a huge success!
Saw this recipe today and knew I had to try it for supper tonight--it is absolutely amazing! Both my husband and I loved it, and it will be added to our "go-to" repertoire. Loved it with the nectarines, but I think next time I'll try it with mango.
love the nectarines!
Hi Chris,
This salad recipe looks wonderful., Lots of my favorite things. However I just had to comment on the Honey Sesame Dressing. It is my go to Asian dressing. I just use a little less Siracha. Aljso I just made on Sunday the Lemon Grass Skewers and they were wonderful.. My whole family enjoyed them.
Always seem to have great results with your recipes..
Hi Doro, thanks so much for taking the time to leave a comment. So happy to hear of your good results! 🙂
So gorgeous, fresh, and summery!
I love the colors and freshness of this salad...just an ideal dinner option. I love all your recipes.
Thanks so much Shanaz, it is a wonderful dinner option!
Once I spied nectarines and avocados, there was no turning back! This is exactly the kind of salad I crave. Gorgeous!!
I made this for dinner last night, we loved it. I used panang instead of green curry because that's what I had on hand, turned out great. The dressing is really yummy. Thanks for the recipe. We will be making again soon.
I'm so glad you enjoyed it Kellie!
I live in a small town that only has a Walmart and a Sunmart so theres lots of food we can't get what can Isub.for green curry paste.
Hi Karen,
I don't think there's really a substitute but you could order it online: http://amzn.to/1ED6hZI
Yummy! Made this for dinner last night. Delicious sweet & salty combo! Beautiful and fresh - just what we needed mid snow storm. We will be making this again! Thank you for all of your great recipes and inspiring pictures.
This is a great chicken recipe. My kids , who are very picky, atethis up. I will have this dish on my regular rotation. I made it exactly as written and would not change a thing.
I made this for dinner tonight using mangos and substituting.salmon drizzled with some of the dressing for the chicken. It was a delicious , fresh meal. I love your blog and am always happy to see a new post!
Thanks Pam!
This was so good! We ate it two nights in a row. I adapted it by using teriyaki tofu instead of chicken and mangoes instead nectarines. I hope you don't mind that I am posting your recipe on my blog - linked back here to your post, of course!! 🙂
Thanks Tracy, so happy enjoyed it. I'd be happy for you to share the recipe on your blog!
This entree appeals to me. Big time. Plus, I can make it serving-appropriate, for one with leftovers. Although I always have coconut milk in my pantry, I never have purchased Green Curry Paste. Now that will be an adventure. Probably not as difficult as trying to find chanterelle mushrooms this week, however.
Nectarines? Oh I bet this is good.
You amaze me with your cooking creativity. I adore bib lettuce, it's so tender and sweet, and love seeing it in your salad. I think it's a green people overlook.
Chris, the most delightful of summer salads - vibrant, healthy, combining all those wonderful flavors from the fruits and vegetables that are in season right now. And absolutely amazing photos to boot!
Have a great week, dear friend!
Oh, how I wish this was MY dinner tonight! The nectarines, avocados, noodles, Asian dressing....what an incredible salad!
I love these flavors and the addition of nectarines, so good! I must try this salad - I imagine mangoes would be great too!
Oh Chris - I am now officially starting! I just wish I had this delicious salad in front of me right now. You make the BEST salads!
Chris this looks fantastic. I may have to make this for lunch tomorrow. I can see making a wrap with the leftovers. Sounds positively delish!
I know I could just eat those noodles by themselves.
Lucky you having those gorgeous avocados to try! I just bought a dozen. Can't think my life now without avocados!
Your Asian flavoured noodle salad looks droolworthy!
It sounds delicious - and fairly easy considering all the good tastes!
I love those noodles! Well, I love the whole salad but those noodles sound exceptionally good. 🙂
This looks yummy! I am going to make it for next weeks' monthly lunch with my two BFFs! Thanks so much for the inspiration!
Blessings,
Beverly
OMG I LOVE the addition of peaches too! I love the sweet and savory happening here!
I would be excited all day thinking about this salad too. A thing of beauty!
Hi Chris, What a wonderful salad, love the dressing. Making this tonight for dinner exactly as it but will be substituting shrimp in place of the chicken. Thanks! Happy week-end to you!
I could eat dinner at your house any day. Your salads always look amazing and this is no exception. Beautiful! Have a lovely weekend and I'd be happy to take this off your hands!
This recipe looks incredible Chris, I will be trying it soon!
Would never cheat on the dressing!:)
Sounds like a very hearty and flavorful meal Chris! Pretty too:@)