Ingredients for Non Veg Asian Chicken Pasta Salad
- Rotelle Pasta
- Boneless Chicken Breast Halves
- Vegetable Oil
- 1 teaspoon salt (or to taste)
- 1 cup carrots, peeled and sliced
- Fresh Mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/4 cup water
- Green Onion
- 2-4 tablespoons soy sauce (to taste)
- 1-2 teaspoons sesame oil (to taste)
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How to Make Non Veg Asian Chicken Pasta Salad
- Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare chicken: Dice 1.5 pounds cooked chicken breast.
- Stir-fry carrots: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add carrots and 1/4 teaspoon salt. Stir-fry until tender-crisp (3-5 minutes). Set aside.
- Stir-fry mushrooms: Add another tablespoon of oil to the wok. Add mushrooms and 1/4 teaspoon salt. Stir-fry until tender (5 minutes). Set aside.
- Stir-fry broccoli and cauliflower: Add the remaining 2 tablespoons of oil to the wok. Add broccoli, cauliflower, and onion. Stir-fry until coated with oil.
- Steam vegetables: Add 1/2 teaspoon salt and 1/4 cup water. Cover and cook for 5-10 minutes, or until vegetables are tender-crisp, stirring occasionally.
- Combine ingredients: In a large bowl, combine cooked pasta, diced chicken, stir-fried carrots, mushrooms, and broccoli mixture.
- Dress the salad: Add green onions, soy sauce, and sesame oil. Toss to combine. Adjust soy sauce and sesame oil to your taste.
- Serve: Serve the salad warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
11g
Fat
22g
Carbs
20g
