Paleo Asian Chicken Noodle Salad
This Paleo Asian Chicken Noodle Salad is a weeknight revelation-bursting with fresh, vibrant flavors and textures that make healthy eating feel like a treat. Home cooks adore this dish for its quick prep and ability to feed a crowd without sacrificing satisfaction, whether it's a light lunch, potluck, or meal-prep staple. The spiralized parsnip and carrot noodles add a delightful crunch, while the tangy sesame dressing ties everything together in a way that's both refreshing and deeply satisfying.
What Makes This Recipe Special
- Spiralized parsnip and carrot noodles provide a low-carb, fiber-rich base that mimics traditional noodles without the grains.
- The dressing combines tamari (or coconut aminos) and fish sauce for a depth of umami that's often missing in paleo dressings.
- Toasted cashews add a buttery crunch that contrasts beautifully with the tender chicken and crisp veggies.
- The dressing is split into two parts-one for marinating the chicken (infusing flavor) and the rest for tossing the salad-ensuring every bite is well-seasoned.
Ingredients
1/4 cupextra virgin olive oil
2 tbspgluten free tamari or coconut aminos
3 tbspapple cider vinegar
1 tbspfish sauce
1 lbchicken thighs or breasts
1 parsnip
3 carrots
1/2 cupraw cashews
1 tspcoconut oil
2 greenonions, chopped
1 tbspsesame seeds
Cilantro or basil, for garnish
Salt and pepper, to taste
Nutrition
310 caloriesCalories
Per serving · Values are estimates
Instructions
1
Combine all dressing ingredients and stir together to mix.
2
Add 2 tbsp of the dressing to the chicken and massage to coat evenly. Refrigerate for 10 minutes.
3
Use a spiralizer or vegetable slicer to slice the parsnip and carrots into thin noodle-like strips.
4
Heat a skillet over medium heat. Add cashews and cook, stirring, for 3-4 minutes until browned and toasted. Add to the noodle mixture.
5
Heat coconut oil in the skillet over medium high heat. Add the chicken in a single layer and cook for 6 minutes on each side until cooked through.
6
Transfer the cooked chicken to a cutting board and slice into bite-sized pieces. Add to the salad mixture.
7
Add green onions and the remaining dressing to the salad. Stir well to combine.
8
Add salt and pepper, adjust as needed. Sprinkle with sesame seeds and garnish with cilantro or basil. Serve immediately or chill until ready.
Essential Tips
Marinate the chicken well
Let the chicken marinate in the dressing for the full 10 minutes to infuse maximum flavor. This step is non-negotiable for tender, tasty meat-don't skip it even if you're in a hurry.
Slice vegetables thinly
Use a mandoline or sharp knife to slice the parsnip and carrots as thinly as possible. This ensures they soften slightly when mixed with the dressing while still retaining a pleasant bite.
Toast cashews in batches
Toast the cashews in a dry skillet over medium heat, stirring constantly to prevent burning. Work in batches if needed to avoid overcrowding, which can lead to uneven browning.
Cook chicken evenly
Slice the chicken into uniform pieces before cooking to ensure even doneness. If using thighs, leave them whole for grilling or searing to retain juiciness.
Adjust dressing to taste
Taste the dressing before tossing the salad and adjust the balance of sweet (apple cider vinegar), salty (tamari/fish sauce), or tangy (vinegar) to your preference. A little extra fish sauce can elevate the umami significantly.
Smart Swaps & Variations
Nut-free version
Swap the cashews for toasted sunflower seeds or pumpkin seeds for a similar crunch without the nuts.
Extra veggie boost
Add thinly sliced bell peppers, snap peas, or cucumber for extra freshness and color.
Spicy kick
Mix in a teaspoon of sriracha or red pepper flakes into the dressing for a subtle heat that complements the dish.
Avocado creamy
Half an avocado, sliced or diced, adds a creamy texture and healthy fats-perfect for a richer salad.
What to Serve With This
- Serve with a chilled glass of dry Riesling or a crisp lager to cut through the richness of the cashews.
- Pair with a simple miso soup or cucumber salad for a light but satisfying meal.
- Great for potlucks or meal prep-pack in mason jars with the dressing on the side to keep it fresh.
- Enjoy as a main dish with a side of roasted sweet potatoes for a heartier option.
Storage & Reheating
Storage
Store the salad (without garnish) in an airtight container in the fridge for up to 3 days. Keep the dressing separate if storing longer than a day to prevent sogginess.
Reheating
This salad is best served cold or at room temperature. If you must reheat the chicken, do so gently in a skillet over low heat to avoid drying it out.
Expert Chef Tips
- For deeper flavor, toast the sesame seeds in a dry pan for 1-2 minutes before sprinkling them on the salad-this releases their natural oils and enhances aroma.
- Use a mix of light and dark sesame oil in the dressing (e.g., 1 tsp each) for a more complex, nutty profile without overpowering the dish.
- If spiralizing the parsnip and carrots, soak the noodles in cold water for 10 minutes after slicing to soften slightly and improve texture.
Equipment You’ll Need
- Spiralizer or julienne peeler (for noodle-like veggies)
- Chef's knife and cutting board
- Large mixing bowl (for tossing the salad)
- Medium skillet (for toasting cashews and cooking chicken)
Nutritional Benefits
- A low-carb, high-fiber dish thanks to the spiralized parsnips and carrots, providing 4g of fiber per serving.
- Rich in healthy fats from cashews and olive oil, supporting heart health and satiety.
- High in protein (28g per serving) from chicken thighs, making it a great post-workout meal.
- Contains no added sugars, relying on natural sweetness from veggies and the tang of apple cider vinegar.
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Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but they're leaner and can dry out if overcooked. Slice them thinly and cook over medium heat for 4-5 minutes per side to keep them juicy.
What's the best way to spiralize the parsnips and carrots?
Use a spiralizer with a straight blade for even noodles. If you don't have one, a julienne peeler or sharp knife will work, though the texture won't be identical.
Can I make this ahead of time?
Yes! Assemble the salad without the garnish and store it (and the dressing) separately in the fridge for up to 3 days. Add the sesame seeds and herbs just before serving to keep them fresh.
Is there a substitute for fish sauce?
If you're avoiding fish sauce, try adding an extra teaspoon of tamari or coconut aminos plus a pinch of salt to mimic the umami. Alternatively, use a small amount of anchovy paste (if not strictly paleo) for depth.
Can I use regular soy sauce instead of tamari?
Tamari is gluten-free, while regular soy sauce contains wheat. If you're not gluten-sensitive, regular soy sauce works in a pinch, but the flavor will be slightly saltier and less complex.
Why toast the cashews separately?
Toasting the cashews separately prevents the salad from becoming soggy. It also ensures even browning and avoids overcrowding the skillet, which can lead to uneven cooking.
What's the best way to slice the chicken for even cooking?
Slice the chicken into 1/2-inch thick strips, then flatten slightly with the palm of your hand. This ensures even thickness and prevents overcooking the edges.
Can I use this dressing on other salads?
Yes! This dressing is versatile and works well on grain salads, other noodle salads, or even as a marinade for proteins like shrimp or tofu.
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