Ingredients for Asian Chicken Pasta Salad
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- Water
- Mustard
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- Hot Pepper Flakes
- Snow Peas
- 1 pound linguine
- 2 cooked chicken breasts, sliced or shredded
- 1 red bell pepper, sliced into thin strips
- 1/2 cup chopped green onions
- Fresh Bean Sprout
- 1 pound fettuccine
- 2 tablespoons honey
- 1 teaspoon fresh ginger, grated
- 1 cup shredded carrots
- 1 cup frozen shelled edamame, thawed
- 1/4 cup chopped fresh cilantro (optional)
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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!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
10g
Carbs
30g
