Paleo Asian Chicken Noodle Salad

This vibrant Paleo Asian Chicken "Noodle" Salad transforms humble vegetables into a satisfying meal that delivers all the flavor of traditional noodle dishes without the grains. The spiralized parsnips and carrots create a perfect veggie-based alternative that holds up beautifully to the umami-rich dressing.

I created this recipe during my 30-day paleo challenge when I was desperately missing my favorite Thai noodle dishes. The first time my husband tried it, he asked if we could add it to our regular rotation even after the challenge ended.

Ingredients

• Chicken thighs or breasts: delivers protein while staying tender and flavorful. Dark meat works best for maximum flavor and moisture.
• Parsnips and carrots: create vegetable noodles that mimic traditional pasta with natural sweetness and satisfying texture.
• Raw cashews: add necessary crunch and healthy fats. Look for unsalted varieties to control sodium.
• Apple cider vinegar: brings acidity that balances the umami elements. Choose raw unfiltered for additional health benefits.
• Fish sauce: might seem intimidating but provides authentic depth. Red Boat brand offers the cleanest ingredient list.
• Gluten free tamari or coconut aminos: replaces soy sauce while maintaining that savory Asian flavor profile.
• Sesame seeds: contribute nutty flavor and visual appeal. Toast them lightly before adding for enhanced flavor.
• Fresh herbs like cilantro or basil: brighten the entire dish. Choose based on your preference.

Step-by-Step Instructions

Prepare the Dressing:

Whisk together olive oil, tamari or coconut aminos, apple cider vinegar, and fish sauce until fully emulsified. The mixture should look slightly thickened and uniform in color. This dressing serves double duty as both marinade and final sauce.

Marinate the Chicken:

Take 2 tablespoons of your prepared dressing and coat the chicken pieces thoroughly. Allow chicken to absorb flavors for at least 10 minutes in the refrigerator. The acidity in the marinade begins tenderizing the meat even in this short time.

Create Vegetable Noodles:

Spiralize parsnips and carrots into thin strands resembling noodles. Aim for consistent thickness for even texture in the final dish. If you dont have a spiralizer, use a vegetable peeler to create thin ribbons instead.

Toast the Cashews:

Heat a dry skillet over medium heat and add cashews, stirring constantly to prevent burning. Cook for 3 to 4 minutes until they develop a golden brown color and release their aromatic oils. This transforms their flavor from mild to deeply nutty.

Cook the Chicken:

Heat coconut oil in a skillet until shimmering but not smoking. Arrange marinated chicken in a single layer, allowing each piece adequate contact with the hot surface. Cook for exactly 6 minutes per side until golden brown with an internal temperature of 165°F.

Assemble the Salad:

Slice cooked chicken into bite sized pieces and combine with vegetable noodles, toasted cashews, and green onions. Pour remaining dressing over everything and toss gently until evenly coated.

Final Touches:

Taste and adjust seasoning with salt and pepper as needed. Sprinkle with sesame seeds and fresh herbs just before serving to maintain their texture and vibrant appearance.

Save This

The fish sauce is my secret weapon in this recipe. Though it has a potent aroma straight from the bottle, it mellows into a beautiful savory note that makes people ask what that amazing flavor is. My grandmother always said good cooking has elements that you cant quite identify but cant stop eating.

Make Ahead Options

This salad maintains its texture remarkably well for meal prep. Prepare all components but store the dressing separately until ready to serve. The vegetable noodles will stay crisp for up to three days in an airtight container lined with paper towels to absorb excess moisture. The chicken can be cooked ahead and reheated briefly or enjoyed cold for convenience.

Vegetable Noodle Tips

The key to successful vegetable noodles lies in their preparation and handling. Choose firm, fresh vegetables without soft spots. After spiralizing, lay the noodles on paper towels and sprinkle lightly with salt to draw out excess moisture. Let them rest for 10 minutes, then blot dry before combining with other ingredients. This prevents a watery salad and maintains the noodle like texture throughout serving.

Flavor Variations

This versatile base recipe welcomes creativity. For a spicier version, add fresh minced Thai chili or a dollop of paleo compliant sriracha. If you prefer a sweeter profile, incorporate a tablespoon of raw honey into the dressing. Mediterranean inspired variations work beautifully by swapping cashews for almonds and using fresh dill instead of cilantro. The vegetable noodle technique remains the same while the flavor profile transforms completely.

Serving Suggestions

Serve this vibrant salad in shallow bowls to showcase the colorful ingredients. For a complete meal, pair with a side of cauliflower rice or a simple cucumber salad. This dish shines at potlucks and picnics since it tastes delicious at room temperature and contains no mayo or dairy that might spoil. For entertaining, create a build your own salad bar with the components separated so guests can customize their portions.

Common Queries

→ Can I use chicken breasts instead of thighs?

Yes, both chicken breasts and thighs work well. Thighs offer more juiciness, while breasts provide a leaner bite.

→ What vegetables can I spiralize for noodles?

Parsnips and carrots are delicious options. You could also try zucchini or cucumber for extra freshness.

→ Is it possible to make the salad ahead?

Absolutely. Prepare all components and refrigerate separately. Combine and dress just before serving for best texture.

→ What is a good alternative to tamari or coconut aminos?

Soy sauce can be used if gluten-free options are not required, though flavor may vary slightly.

→ How can I make the dish nut-free?

Omit cashews or substitute with toasted pumpkin seeds or sunflower seeds for a crunchy texture.

→ Can the meal be served warm?

Yes, the noodle salad may be enjoyed warm or cold depending on your preference. Both ways work well.