Asian Sesame Chicken Noodle Salad

Instructions

1. Cook the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Toss with 1 teaspoon of sesame oil to prevent sticking and set aside.
2. Prepare the chicken
   Place chicken breasts in a medium pot and cover with water. Add a pinch of salt. Bring to a simmer over medium heat and cook for 10-12 minutes until the chicken is cooked through and no longer pink in the center. Remove from the water and let cool before shredding or slicing into thin strips.
3. Make the dressing
   In a small bowl, whisk together the remaining sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well combined. Taste and adjust seasoning if needed.
4. Prepare the vegetables
   Wash and prepare all vegetables as directed. Arrange the sliced bell pepper, julienned carrot, cucumber, and most of the green onions and cilantro (reserve some for garnish) in separate piles for visual appeal.
5. Assemble the salad
   In a large bowl, combine the cooled noodles and shredded chicken. Pour about three-quarters of the dressing over the noodle mixture and toss well to coat. Add the prepared vegetables and gently toss again to combine everything.
6. Serve and garnish
   Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing, then sprinkle with toasted sesame seeds and the reserved green onions and cilantro. Serve immediately or chill for up to 2 hours before serving.