Description
Delight in the vibrant flavors of this Chinese Chicken Pasta Salad, where tender chicken meets crunchy vegetables and a zesty dressing. Perfect for summer gatherings, potlucks, or quick weeknight meals, this dish is both refreshing and satisfying. Impress your friends with its colorful presentation and harmonious blend of sweet and savory notes that will keep everyone coming back for seconds.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz rotini pasta
- 1 cup bell peppers (mixed colors), diced
- ½ cup green onions, sliced
- 1 cup carrots, shredded
- 1 cup peas (frozen), thawed
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil (preferably toasted)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp honey (or sugar)
- 2 tbsp toasted sesame seeds
Instructions
- Cook the chicken: Boil water in a large pot over medium-high heat. Add chicken breasts and cook until they reach an internal temperature of 165°F (75°C), about 15-20 minutes. Remove and shred.
- Prepare the pasta: Cook rotini according to package instructions until al dente. Drain and rinse under cold water to cool.
- Toss in veggies: In a large mixing bowl, combine diced bell peppers, sliced green onions, shredded carrots, and thawed peas.
- Create the dressing: Whisk together soy sauce, sesame oil, rice vinegar, and honey in a small bowl.
- Combine everything: Add shredded chicken and pasta to the bowl with veggies. Pour dressing over and toss gently until evenly coated.
- Finish: Sprinkle toasted sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg