Asian Chicken Pasta Salad

Asian Chicken Pasta Salad

15
SERRYP 0

"Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold."
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Ingredients

45 m servings 449 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
  2. In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
  3. Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
  4. Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Reviews

15
  1. 21 Ratings

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Most helpful positive review

I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same...

Most helpful critical review

I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower.

I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower.

I tried this recipe, but modified it as well. I added water chestnuts, bean sprouts, regular white onion, celery, pea pods but eliminated the cauliflower. I still found it a little bland so I ...

I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same...

This was really good. I did change the recipe a little though. As part of the sesame oil, I used hot chili sesame oil. I added some crushed red pepper. I also added cashews. I used less chicken...

This was very good. I thought it was a bit bland so I added chopped, white onion and minced garlic. I agree that this is good hot or cold. This is easily customizable. Thanks.

Very cool recipe! I served it with some BBQed chicken, and it went really well :)

My family loves this salad! My daughter requests this all the time. I usually have to double the recipe so I can enjoy some the next day!

My husband and I thought this was a little on the bland side, but our 3 year old loved it.

love it!