Comments on: Asian Chicken Noodle Salad

By: Food-Blog-A-Round: Is it Summer Yet?

Food-Blog-A-Round: Is it Summer Yet? — Sun, 26 Jun 2011 20:58:05 +0000

[...] the dessert (or maybe after?) a nice salad like Macheesmo’s Asian Chicken Noodle Salad would really hit the spot. Mango sesame dressing? Yum. The only drawback is that it feels like it [...]

By: Nick

Nick — Sun, 06 Jun 2010 20:49:51 +0000

I actually made this again this weekend to take on a picnic and it was very good. I very rarely remake recipes but this was one I had to remake. Glad you liked it also ;)

By: Jen

Jen — Sun, 06 Jun 2010 13:17:27 +0000

Made this today for my lunches over the week, and it is as great as you claim! I've already eaten way too much waiting for it to cool down. Love the flavor of the Major Grey chutney, already thinking about a million other dishes to use it in. I also added some thinly sliced yellow bell pepper that I blanched along with the peas for some extra color & crunch.

By: Food-Blog-A-Round: Is it Summer Yet? | consumable Joy

Food-Blog-A-Round: Is it Summer Yet? | consumable Joy — Wed, 02 Jun 2010 00:49:35 +0000

[...] the dessert (or maybe after?) a nice salad like Macheesmo’s Asian Chicken Noodle Salad would really hit the spot. Mango sesame dressing? Yum. The only drawback is that it feels like it [...]

By: Daktari

Daktari — Wed, 02 Jun 2010 00:03:14 +0000

Holy Smackaroni, Nick! This recipe is AWESOME! I love the chunks of mango, too! I only did a few things different than you. I cooked the chicken breast on top of the stove until cooked through. (I wasn't about to heat up the kitchen–too hot in these parts!) I did use sugar snap peas and I did blanch them. All was fine there. I toasted the sesame seeds myself. I feel certain this will be a mainstay at any picnics and pot lucks I get invited to this summer. 5 stars, dude.

By: katklaw777

katklaw777 — Mon, 31 May 2010 19:10:58 +0000

Yes…Mango Chutney is the bomb!

I serve a quick appetizer with it, take 1 8oz bar of cream cheese(I use lite) and place on a pretty plate. Pour one jar of chutney over and sprinkle with toasted almonds. Serve with crackers, any kind(I like an assortment) and a knife to spread. The trick is to take a little cc with a little chutney and spread on the cracker.

I also make this cream cheese app with shrimp cocktail, salsa or Pickapeppa sauce, but I think the chutney is the best one. Enjoy!

By: Nick

Nick — Mon, 31 May 2010 12:55:54 +0000

Yea… I'd blanch whatever peas you use if not just to make the flavors/colors pop a bit! Just be careful not to overcook them.

By: Chris

Chris — Mon, 31 May 2010 12:51:47 +0000

Nick, you got the perfect char on that chicken. Anytime I am thinly slicing flank steak or chicken for a recipe, I go for a really nice char on the outside, it really amps up the flavor.

Great salad.

By: Daktari

Daktari — Mon, 31 May 2010 12:31:27 +0000

FYI. On my way to a Memorial Day picnic, but I mixed up that salad dressing early so those flavors can marry all day. Maybe a light salad for dinner? Anyway, that dressing is spectacular right out of the bowl!

Also, I wonder if sugar snap peas should be blanched as they aren't as tough as Chinese pea pods. Although, what's a few seconds in some hot water one way or another?

By: Nick

Nick — Mon, 31 May 2010 11:48:45 +0000

Ha! Nice catch. The recipe actually called for snap peas, but I guess you can use either because my version was tasty!

Thanks for the comment!