Chicken noodle salad

This refreshingly colourful salad is a wonderful way to enjoy a light dinner or lunch

4 servings / 30 min 

Prep 15 min / Cook 15 min

Look for precooked noodles of all shapes and sizes in the produce aisle at your grocery store. They are refrigerated and are available in wheat, rice or buckwheat varieties.


  • 1/2 cup (125 mL) orange juice
  • 1/2 cup (125 mL) water
  • 2 cloves garlic, sliced
  • 2 baby bok choy, leaves separated
  • 1 large boneless skinless chicken breast (about 12 oz)
  • 2 tsp (10 mL) sesame oil
  • 1 bunch green onions, sliced
  • 2 tbsp (30 mL) sodium reduced soy sauce
  • 1 tbsp (15 mL) hoisin sauce
  • 1 pkg (400 g) precooked noodles (or other fresh noodle)
  • 1 red bell pepper, thinly sliced
  • 3 tbsp (45 mL) chopped fresh cilantro or parsley


  1.  In a skillet, bring orange juice, water and garlic to simmer. Add bok choy and cook, turning once for 2 minutes. Remove and set aside. 
  2. Add chicken to skillet; cover and cook for about 10 minutes or until no longer pink inside. Remove to plate and let cool enough to shred chicken. Pour out remaining liquid in skillet into bowl; set aside.
  3. Return skillet to medium heat with sesame oil. Saute onions for 2 minutes or until softened. Stir in reserved cooking liquid, soy and hoisin sauces to combine. Remove from heat.
  4. In a pot of boiling water, cook noodles for 30 seconds. Drain and place in large bowl. Add chicken, bok choy, pepper and cilantro. Pour sauce over and toss to combine.

Tip: Omit orange juice and water and substitute 1 cup (250 mL) sodium reduced or no salt added chicken broth if desired.

Nutrition information per serving: 1/4 recipe or 2 cups (500 mL)

  • Calories 374 
  • Protein 31 g 
  • Total fat 8 g 
  • Saturated fat 2 g 
  • Trans fat 0 g 
  • Cholesterol 121 mg 
  • Carbohydrates 46 g 
  • Fibre 3 g 
  • Sugars 7 g 
  • Added sugars 3 g 
  • Sodium 404 mg 
  • Potassium 504 mg 

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