Chicken and noodles go together like peas and carrots, gin and tonic, cheese and crackers. But warm weather is coming up and this is no time to be making a kettle of soup. Its salad time folks, so I started dreaming of a chicken and noodle salad.
Chicken and Noodles are a Classic Combination
Speaking of charming classic couples, me and the hubs are going on thirty years of marriage this June. I do more cooking; he does more washing. Neither of us does ironing. We have our routines, and now we are working around each other in the studio. It’s not a bad dance, but it takes a lot of practice to get the steps right.
A debate in our kitchen rages on. He likes cold food, and I like hot food. Every single day, he has a hard stop at 12 noon to eat, and sometimes I am in the middle of writing. At 11:45, if I don’t have something cooking, he will root around in the fridge to see what is left-over from my last shoot. Usually there is something, but whether it is edible or not is always a question.
Sesame Citrus Habanero Dressing is Versatile
If you can’t tell, I can be a bit of a bear in the kitchen. I like things just so. My way. In fact, I have flat out told him not to cook or shop. It’s my fridge, my creative space, my turf. Poor guy. He just wants to eat. That’s all.
So, this recipe is for someone that gives me a wide margin in the kitchen. Here is a cold salad, dear, exactly what you like. It will be in the fridge waiting for you. I’m at the computer, typing up another blog post, or editing another food pic. Go ahead and eat without me. I’ll warm something up later.Print
Chicken Noodle Salad with Sesame Citrus Habanero Dressing
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: U.S.
1 cup olive oil (240ml)
1/3 cup apple cider vinegar (80ml)
1/3 cup sesame oil (80ml)
1/3 cup fresh grapefruit or orange juice (80ml)
1 clove minced garlic
Cracked black pepper
Large pinch of sea salt
1–2 fresh habanero peppers, sliced thinly, seeds removed
Chicken and Noodles:
8 chicken thighs, with skin
Sliced fresh habanero peppers for garnish
8 oz fettuccine noodles (250g)
1 lb. fresh mixed greens, washed (500g)
1–2 tbsp. red pepper flakes (6g-12g – optional)
For the dressing, whisk together the ingredients. Best when made one day in advance. For the chicken, heat your oven to 400°F (204°C). Line a baking pan with parchment.
Arrange the chicken thighs skin side up in the pan. Pour 1/4 cup (60ml) of the dressing into a separate bowl, and use to brush onto the chicken thighs as a marinade. Top with slices of habanero peppers, and then bake for 20 minutes. Remove the chicken from the oven, brush with the marinade again, and then return the pan of chicken to the oven for another 25 minutes. Remove from the oven and allow to cool for about 10 minutes.
Meanwhile, prepare the fettuccine according to the package directions. Cool completely. Place the noodles in a large bowl, and pour over the dressing* (See note.) Toss the noodles well, and add the red pepper flakes, if desired.
Arrange the mixed greens on a large platter, and top with the prepared noodles. Place the cooked chicken thighs on top. Serve at room temperature, or chill for later serving.
*The reserved dressing used for brushing the chicken should not be used for dressing the salad. Utilize all of the marinade dressing on the chicken to avoid cross contamination with uncooked chicken. Discard any of the remaining dressing used for brushing the chicken.