oriental chicken pasta salad
Super easy to double or triple for bigger crowds. Hope you enjoy! If you can find "Oy Vey Oriental Dressing" use it! It's awesome but I have to drive an hour to get it.
prep time
40 Min
cook time
15 Min
method
Stove Top
yield
12 +
Ingredients
- LOVE ORIENTAL CHICKEN SALADS AND WANTED A COOL VERSION FOR PICNICS. IT'S ALWAYS A HIT. YOU CAN ADD OR SUBTRACT ANY VEGGIES YOU DON'T LIKE. IN THE PHOTO IT SHOWS CUCUMBERS BUT THE LONGER IT SITS THE CUCUMBERS GET SOGGY. ADD JUST BEFORE SERVING.
- 2 medium chicken breasts, boneless and skinless
- 8 ounces rotini pasta cooked
- 1 cup carrots, grated
- 1/2 cup edamame removed from shells
- 3 - green onions sliced
- 1/2 cup red onion chopped
- 2 cups red cabbage, shredded
- 2 cups snow peas chopped
- 1 cup asian oriental salad dressing
- 1 tablespoon honey
- 2 teaspoons soy sauce
- - chow mein noodles
How To Make oriental chicken pasta salad
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Step 1Place cubed chicken breasts in ziplock bag and dust with Corn Starch. Set aside and cook pasta according to package directions, drain and rinse in cold water.
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Step 2chop veggies and place in large bowl. Once pasta is cooked and cooled add to veggie bowl. In skillet put in oil and add chicken dashing soy sauce on top. The corn starch adds a slight crispness. -
Step 3While chicken cooks, in bowl add salad dressing, honey & soy sauce. Mix well. Taste to see if you need more honey or soy sauce.
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Step 4Once chicken is cooked, cool slightly than add to pasta and veggies.
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Step 5Pour over dressing mixture and toss. Chill for 4 hours or overnight. I always do overnight as it lets the flavors soak in and meld. Top with chow mein noodles just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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