Chilled Oriental Chicken Pasta Salad
Brighten up your mealtime with this refreshing Chilled Oriental Chicken Pasta Salad—a perfect fusion of zesty Asian-inspired flavors and hearty ingredients. Tender slices of seasoned chicken breast pair beautifully with al dente bowtie pasta, crunchy julienned carrots, and crisp slices of cucumber, red bell pepper, and scallions. Tossed in a savory-sweet sesame soy dressing accented by fresh ginger and garlic, this make-ahead salad is bursting with vibrant flavors and textures. Finished with a sprinkle of sesame seeds and fresh cilantro, it’s a light yet satisfying dish ideal for hot summer days, quick lunches, or potluck gatherings. Serve it straight from the fridge for a chilled delight that’s as refreshing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Bowtie (farfalle) pasta
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Cucumber
- 3 stalks Scallions (green onions)
- 0.25 cup Fresh cilantro
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Honey
- 1 teaspoon Ginger (freshly grated)
- 1 clove Garlic (minced)
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cold water
Instructions
Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Heat a skillet over medium heat and lightly spray or coat with a small amount of oil. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and no longer pink in the center (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into bite-sized strips.
Peel and julienne the carrot. Thinly slice the red bell pepper, cucumber, and scallions. Finely chop the fresh cilantro. Set all vegetables aside.
In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sesame seeds to make the dressing.
In a large mixing bowl, combine the cooked pasta, chicken pieces, carrot, red bell pepper, cucumber, scallions, and cilantro.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Adjust seasoning with additional salt or pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Serve the pasta salad chilled, garnished with additional sesame seeds or cilantro if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
