Back in the days of attending University in Los Angeles I was quite fond of visiting a modern, at the time, Chinese noodles bar on Sunset Boulevard called Chin Chin. Their signature dish was this chicken noodle salad that I am trying to reincarnate from the taste memories at the back of my mind.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
Put all sauce ingredients in a blender and blend until smooth.
Turn the oven on to 180 degrees C, air-circulation middle position.
Place the chicken breasts in an oven proof dish, drizzle with the oil, season with a pinch of salt and pepper and cook for 35 minutes. Take out of the oven, allow to cool and dice the chicken fillet in small cubes.
In a medium pot on high bring water to boil, add the salt and cook the noodles al-dente with guidance from the package instructions. Immediately strain the noodles and rinse them under cold running water. To prevent sticking. Place in a bowl.
In the bowl of the noodles and the chicken cubes add the vegetables, half the sesame seeds, the dressing and toss well. Garnish with rest of the sesame seeds and serve.