Asian Noodle Salad with Chicken and Cashews

Melissa Riha


I found this pasta dish on For the Love of Cooking blog and it has become an instant favorite in our family. Check out Pam's blog for amazing recipes!

picture and recipe belong to Pam at:



★★★★★ 2 votes

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  • 6 Tbsp
    seasoned rice vinegar
  • 1/4 c
    canola oil
  • 2 Tbsp
    sesame oil
  • 2 clove
    garlic, minced
  • 2 Tbsp
    fresh ginger, grated
  • 5 Tbsp
    soy sauce, dark
  • 2 tsp
    hot chili sauce
  • 2
    boneless, skinless, chicken breast - trimmed of any fat

  • 2
    green onions - diced finely
  • 1
    handfull of cilanto - chopped
  • 1/2
    red bell pepper - julienned
  • 1/2
    orange bell pepper - julienned
  • 1 c
    carrots - shredded
  • 1 c
    snow peas - cut in half
  • 1 c
    mandarin oranges - drained
  • 1/2 c
    cashews, unsalted - toasted
  • 3/4 lb
    spaghetti noodles - cooked per instructions

How to Make Asian Noodle Salad with Chicken and Cashews


  1. Marinade:
    Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.
  2. Salad:
    Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
  3. Prepare all the vegetables, set aside.
  4. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks.
  5. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

Printable Recipe Card

About Asian Noodle Salad with Chicken and Cashews

Course/Dish: Chicken, Pasta, Pasta Salads, Salads
Main Ingredient: Pasta
Regional Style: Asian
Other Tag: Quick & Easy

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