Chicken

Healthy noodle salad with poached chicken, sesame and celery

Name: Sesame chicken and celery noodle salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 200g chicken breast fillets; 100g packet sweet potato noodles; 4 celery sticks, thinly sliced (reserve small leaves, if any); 1 telegraph cucumber, smashed and roughly cut into chunks; 3 long green shallot, shredded lengthways; 1/2 bunch coriander, leaves picked; Toasted white and black sesame seeds, to serve; 80ml white wine vinegar; 30.00 ml extra virgin olive oil; 30.00 ml crispy chilli oil; 20.00 ml caster sugar; 20.00 ml soy sauce; 3 tsp sesame oil; White pepper, to season

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by Lucy Nunes

Delicious Team

Nov 26, 2025

This salad is perfect for a midweek meal on a warm night when you want dinner on the table in 30 minutes. And if you don’t polish it all off on the night, it makes great leftovers for a lunchbox the next day.

2 x 200g chicken breast fillets
100g packet sweet potato noodles
4 celery sticks, thinly sliced (reserve small leaves, if any)
1 telegraph cucumber, smashed and roughly cut into chunks
3 long green shallot, shredded lengthways
1/2 bunch coriander, leaves picked
Toasted white and black sesame seeds, to serve

Dressing

1/3 cup (80ml) white wine vinegar
1 1/2 tbs extra virgin olive oil
1 1/2 tbs crispy chilli oil
1 tbs caster sugar
1 tbs soy sauce
3 tsp sesame oil
White pepper, to season

Method

1.

Bring a medium saucepan of water to the boil and season with salt. Add chicken and reduce the heat to medium-low so the water barely simmers. Cook for 12 minutes, or until chicken is just cooked through. Drain and set chicken aside to cool.
2.

Meanwhile, bring another medium saucepan of water to the boil. Add noodles and boil for 7-8 minutes, until tender. Drain and cool under cold water.
3.

For the dressing, combine all ingredients in a large bowl and check seasoning. Add well-drained noodles and toss to coat. Add celery, any small celery leaves, cucumber and most of shallot. Roughly tear chicken into bite-sized pieces and add to noodles along with most of the coriander. Toss to coat and transfer to a serving plate.
4.

Serve sprinkled with sesame seeds and reserved shallot and coriander.