Asian Chicken Pasta Salad Recipe - Allrecipes.com
Asian Chicken Pasta Salad Recipe
  • READY IN 45 mins

Asian Chicken Pasta Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

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 and I also grilled the chicken and served it sliced on top. Yummy!

 
Most Helpful Critical Review
Jul 07, 2003

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.

 

19 Ratings

Apr 10, 2003

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 added a little bit of sauteed chopped garlic to the mix and it did the trick. Also, instead of water I used homemade roasted chicken juice/grease and used less oil. I served it over Chinese Noodles (Pancit Canton). My husband actually went back for thirds saying, "Wow, this is Good!"

 
Jul 14, 2003

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, because I like veggies. Yummy!

 
Aug 03, 2006

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.

 
Aug 02, 2006

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

 
May 23, 2004

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!

 
Apr 10, 2003

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

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 863 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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