This Chicken Noodle Salad Is the Cheap, Hearty Lifesaver Your Busy Week Needs
Less on the list, more on the palate: a minimalist cooking surge is proving the biggest flavors come from the shortest ingredient lists.
Here is a fun curveball for weeknight cooking: a bright, crunchy chicken salad where instant noodles play a legit supporting role. You soak the noodles so they turn tender with a little bounce, then fold them into juicy cucumber, sweet corn, and herby freshness. It all comes together in 15-20 minutes and eats like a full meal, thanks to the chicken. Spontaneous dinner solved.
What you need
Chicken breast, cooked (boiled or baked) - 200 g; instant noodles without seasoning packets - 1 pack (80 g); canned corn - 100 g; fresh cucumbers - 2 medium (about 150 g total); light mayonnaise - 2 tbsp (adjust to taste); fresh herbs - a few sprigs of dill or parsley.
How to make it
- Start with the noodles. Pour over boiling water following the pack directions, but skip the seasoning. Let sit 3-4 minutes, drain off any excess water, and let the noodles cool. For a lighter feel, rinse under cold water to wash away some of the surface oil so the salad tastes fresher.
- Dice the cooked chicken breast into small cubes. Wash and pat dry the cucumbers, then slice into thin half-moons or cut into slim batons so they keep their crunch and stand up to the noodles. Finely chop the herbs.
- In a large bowl, combine the cooled noodles, chicken, drained corn (pour off the can liquid first), cucumbers, and herbs. Toss gently so the noodles do not break up too much.
- Add the light mayo and toss again until everything is lightly coated. Serve right away so the cucumbers stay crisp and the noodles keep their bite.