Ingredients for Asian Chicken Pasta Salad
- Low Sodium Soy Sauce
- 2 tablespoons rice vinegar
- Water
- Mustard
- 1 tablespoon sesame oil
- Garlic Clove
- Hot Pepper Flakes
- Snow Peas
- Linguine
- Cooked Chicken Breasts
- Red Pepper
- Green Onion
- Fresh Bean Sprout
How to Make Asian Chicken Pasta Salad
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool quickly.
- While pasta cooks, grill or pan-fry the chicken breasts until cooked through. Slice into bite-sized pieces once cooled.
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
- Add the cooked pasta, chicken, shredded carrots, sliced bell peppers, edamame, and green onions to the bowl.
- Gently toss everything together until well combined and the pasta is evenly coated in the dressing.
- Taste and adjust seasonings as needed. Add more soy sauce for saltiness, honey for sweetness, or rice vinegar for tanginess.
- Serve immediately or chill for later. For a tasty twist, wrap leftovers in a warm tortilla for a delicious meal-prep option!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
10g
Carbs
30g
