Chinese Chicken Pasta Salad
Brighten up your mealtime with this vibrant and flavorful Chinese Chicken Pasta Salad—a perfect fusion of tender chicken, colorful veggies, and al dente fusilli tossed in a savory-sweet soy-ginger sesame dressing. This easy-to-make dish combines the crunch of red bell peppers, crisp carrots, and shredded purple cabbage with the aromatic touch of green onions and optional cilantro for a fresh and satisfying bite. A toasted sesame seed garnish adds a nutty finish, while the protein-packed chicken and wholesome pasta make it a complete meal. Perfect for meal prep, picnics, or light dinners, this salad will quickly become your go-to recipe for a crowd-pleasing, Asian-inspired pasta twist.
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Recipe Information
Ingredients
- 8 oz fusilli pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp ginger (freshly grated)
- 2 cloves garlic (minced)
- 3 pieces green onions (sliced thinly)
- 1 piece red bell pepper (thinly sliced)
- 2 pieces carrots (julienned)
- 1 cup purple cabbage (shredded)
- 0.25 cup cilantro (chopped, optional)
- 2 tbsp sesame seeds (toasted)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups water
Instructions
Cook the fusilli pasta in a large pot of salted boiling water according to the package instructions (about 8-10 minutes). Drain and rinse under cold water, then set aside.
While the pasta cooks, prepare the chicken breasts. Season them with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let them rest for 5 minutes, then slice or shred into bite-sized pieces.
In a small bowl, whisk together the soy sauce, remaining 1 tablespoon of sesame oil, rice vinegar, honey, grated ginger, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, chicken, green onions, red bell pepper, carrots, purple cabbage, and cilantro (if using). Pour the dressing over the salad and toss until everything is evenly coated.
Transfer the pasta salad to a serving platter or bowl, sprinkle with toasted sesame seeds, and serve immediately or refrigerate for 30 minutes to chill before serving.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 39.1 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2786 mg | 59% | |
*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.
