Layered Sesame Noodles with Chicken


If you are looking for a back to school recipe to get you through an over-scheduled afternoon, I have just the thing for you.  This salad is chopped, assembled and dressed ahead of time so all you have to do is toss and eat.  It is seriously quick too.

Layered Sesame Noodles with Chicken

1/2 cup very hot water
2 Tbsp. toasted sesame oil
1/3 cup tahini
3 Tbsp. peanut butter
3 Tbsp. honey
3 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. rice vinegar
hot sauce, to taste (optional)
1/4 tsp. black pepper, more to taste

Add the dressing ingredients to a microwave-safe mixing bowl.  Whisk until smooth.  Microwave for 30 – 60 seconds and whisk.  The dressing will smooth out nicely and thicken slightly.  Taste the dressing and adjust seasonings if necessary.  You may want it a touch sweeter or a bit spicier.

2 cups shredded cooked chicken breast
1 cucumber, peeled and cut into 1-inch long pieces
8 ounces linguine, cooked to al dente and rinsed well with cold water
prepared dressing (recipe above)
4 – 6 scallions, washed and thinly sliced

Layer the chicken, cucumbers and linguine into a large bowl.  Drizzle dressing evenly over the linguine.  Add a layer of scallions.  Cover and refrigerate until needed.  Before serving, give the salad a good toss to combine the ingredients and dress the salad.


  1. Make and Take Layered Salads - Perfect for August Get Togethers | Flavorista - August 11, 2011

    […] I worked on an article for Hannaford's fresh magazine. The idea came from a back to school layered sesame noodle salad that I developed for flavorista last fall. As much as I love to cook, I love to cook efficiently […]

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