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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:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- ¾ 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
- 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
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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.
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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.
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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.
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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.
See notes in post for ingredient substitutions. Calories do not include dressing. See the Asian Honey-Sesame Salad Dressing post for that nutritional information.
Kamille says
So delicious! Thank you for sharing this recipe. Extra salad kits were made for grandparents as well — we all love your blog!
Chris Scheuer says
Thanks, Kamille!
Rachel R Crawford says
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!!
Chris Scheuer says
Yay! So happy you enjoyed both of these recipes, Rachel! And thanks so much for your kind words. 💕
Vicki V says
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!!
Chris Scheuer says
Thanks so much, Vicki! 💕💕💕
Judi Gibbs says
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.
Chris Scheuer says
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!
Carol Manning says
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!.
Chris Scheuer says
Thanks, Carol! It sounds like a wonderful dinner!
Elizabeth says
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!
Chris Scheuer says
Wow! You are speedy, Elizabeth! I'm so happy you enjoyed this. Thanks for sharing your results!
Adele Aikwn says
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?
Chris Scheuer says
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.
Ann says
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!
Gayann says
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!
Laurie says
Fabulous salad! We prefer mango rather than nectarine.
Chris Scheuer says
Hi Laurie, thanks so much for taking the time to leave a comment! So happy you enjoyed it 🙂
Susan says
I'd be excited to eat this too! What a feast for the eyes and stomach, Chris 🙂
Gayann says
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!
Sandra L Garth says
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!
John/Kitchen Riffs says
Such a nice recipe! That dressing looks particularly terrific. Great salad -- thanks.
Mary Ann | The Beach House Kitchen says
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!
Jennifer @ Seasons and Suppers says
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 🙂
Marlena Parker says
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!
Chris Scheuer says
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!
Ruth Myers says
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!
Ruth Myers says
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.
Jenna says
love the nectarines!
doro says
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..
Chris Scheuer says
Hi Doro, thanks so much for taking the time to leave a comment. So happy to hear of your good results! 🙂
Ginny Hartzler says
So gorgeous, fresh, and summery!
Shanaz Rafiq says
I love the colors and freshness of this salad...just an ideal dinner option. I love all your recipes.
Chris Scheuer says
Thanks so much Shanaz, it is a wonderful dinner option!
Liz says
Once I spied nectarines and avocados, there was no turning back! This is exactly the kind of salad I crave. Gorgeous!!
Kellie B says
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.
Chris Scheuer says
I'm so glad you enjoyed it Kellie!