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."

Ingredients 45 m {{adjustedServings}} servings 449 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
Tips & Tricks
Holiday Chicken Salad

The cranberries provide the seasonal punch to this tasty salad.

Garden Pasta Salad

Watch how to make a spiral pasta salad with garden fresh veggies.

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Reviews 15

  1. 21 Ratings

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MOLSON7
7/7/2003

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.

KILIKINI1
4/10/2003

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!"

HMCER
7/14/2003

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!