Asian Chicken Pasta Salad

4 from 1 vote

This salad combines tender chicken, vibrant vegetables, and al dente pasta with a flavorful dressing made from soy sauce, sesame oil, and rice vinegar. It's a versatile refreshing dish perfect for a quick lunch or light dinner. Easy to prepare ahead of time, this salad is both convenient and delicious, offering a delightful blend of textures and flavors.

Course chicken

Cuisine Asian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 324kcal

Author Laura

Equipment

Ingredients

12 oz medium sized pasta about 4 cups (I used fusilli corti bucati and bowtie is what the original recipe calls for)
2 cups cooked chicken chopped
1 cup shredded carrots
½ cup chopped cilantro
½ cup diced green onion
½ cup diced red bell pepper
optional 1/2 cup slice almonds or chopped peanuts
Salad Dressing
¼ cup vegetable or canola oil
2 Tbsp brown sugar
3 Tbsp seasoned rice vinegar
2 tsp low sodium soy sauce
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds **see note

Instructions

Cook pasta al dente according to package directions. Drain pasta and rinse with cold water. Once pasta is cooled and drained, add to a large bowl.
Add in the chicken, carrots, cilantro, green onion, and bell pepper. Stir to combine.
In a jar with a tight lid, add in the dressing ingredients. Seal and shake well to combine. Pour dressing over the salad and toss to combine. Sprinkle with optional nuts if desired and serve. If serving later, toss with half the dressing, the toss with the remaining dressing just before serving. Serves 8.

Notes

To toast sesame seeds, cook them for a few minutes in a skillet over medium heat.

Nutrition