Poached Chicken Noodle Salad

Your Weekly Feed Poached Chicken Noodle Salad

Poached Chicken Noodle Salad, a light and easy mid week meal that is great for the whole family.  Apart from one of mine having to pick out the baby spinach everyone enjoyed this dinner.  It’s nice either warm or cold and the chicken can be poached a day ahead if necessary.

Poached Chicken Noodle Salad


  • 200 g packet thin egg noodles (or noodles of your choice)
  • 1 Tbsp Chinese Szechuan Seasoning
  • 2 Spring onions, thinly sliced
  • 3 cm fresh ginger, thinly sliced
  • 3 skinless chicken breasts
  • For the dressing
  • 2 Tbsp Grapeseed oil
  • 2 Tbsp Tamari (or soy sauce
  • 1 Tbsp apple cider vinegar
  • 2 garlic cloves, crushed
  • 2 spring onions, finely chopped
  • 2 tsp sesame seeds plus extra for serving
  • 1 C baby spinach
  • 2 medium lebanese cucumbers, grated using a vegetable peeler or a mandolin if you have one


  1. In a large deep sided saucepan or fry pan add the szechuan seasoning, spring onions, ginger & chicken breasts and cover with water. Bring to the boil and then let stand for 5 minutes or so until the chicken is cooked through.
  2. Drain and then shred with two forks or in the Thermomix (speed 4 / 5 seconds) and then chill in the fridge while you cook the rest (this part can be made up to a day ahead)
  3. Cook the noodles as per packet instructions. Drain and rinse under cold water, transfer to a large bowl
  4. Add all the dressing ingredients and the chicken and toss to combine. Transfer into serving bowls and sprinkle some more sesame seeds.
  5. Enjoy!

Just in case you were wondering what the chicken is supposed to look like when poaching

how to poach chicken

not so pretty but effective! But once all assembled much prettier!

poached chicken noodle salad

You may find that you have some left over chicken which would be great in lunches the next day, we often use it up in wraps or even this Poached Chicken Omelette

Poached Chicken Omelette

Are you loving salads lately?


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