Chicken & Udon Noodle Salad with Fresh Mint

7 reviews
3 7

This refreshing chicken salad is perfect for picnics and barbeques. Green onion, ginger, mint, and tamari make a tangy dressing that tastes bright and unique. Developed for CFC by Nancy Guppy, RD, MHSc.

  • Serves: 4
  • Prep Time:
  • Cook Time:
  1. Bring a large pot of water to a boil. Add snow peas and cook quickly until bright green and crisp-tender – about 2 minutes. Use a slotted spoon and transfer to a colander. Run cold water over the snow peas to stop cooking. Quickly blanch carrots and zucchini using the same method.
  2. Return water to a boil and cook udon noodles in unsalted water according to package directions. Drain and transfer noodles to a large bowl.
  3. Add blanched vegetables to bowl and toss. Next add chopped green onions, minced mint and ginger root, brown rice vinegar, tamari, black pepper, sesame oil and chopped chicken and toss again.
  4. Garnish with sprigs of fresh mint (optional).

Kamut udon noodles can be substituted for soba noodles.

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