Non Veg Asian Chicken Pasta Salad
Elevate your salad game with this Non Veg Asian Chicken Pasta Salad, a vibrant fusion of tender chicken, al dente farfalle pasta, and crisp, colorful veggies all tossed in a zesty homemade soy-ginger dressing. Perfectly balanced with the sweetness of honey and the tang of rice vinegar, this refreshing salad is finished with a sprinkle of toasted sesame seeds and fresh cilantro, making every bite a delightful harmony of flavors and textures. Ready in just 45 minutes, this protein-packed, easy-to-make dish is ideal for a quick lunch, potluck, or light dinner. Enjoy it chilled or at room temperature for a versatile Asian-inspired meal that’s perfect year-round!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breast
- 250 grams Farfalle (bowtie) pasta
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 piece Red bell pepper (sliced into thin strips)
- 1 piece Carrot (julienned)
- 1 piece Cucumber (sliced into half-moons)
- 2 stalks Green onions (chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 2 liters Water
Instructions
Bring 2 liters of water to a boil in a large pot. Add a pinch of salt and cook the farfalle pasta according to package instructions, until al dente. Drain and rinse with cold water. Set aside.
Season the boneless chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the dressing. Adjust seasoning to taste if necessary.
In a large mixing bowl, combine the cooked pasta, sliced chicken, red bell pepper, julienned carrot, cucumber, green onions, and cilantro.
Pour the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Sprinkle toasted sesame seeds on top for garnish.
Chill the salad in the refrigerator for 15-20 minutes to allow the flavors to meld.
Serve cold or at room temperature and enjoy your Non Veg Asian Chicken Pasta Salad!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 38.7 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2476 mg | 53% | |
*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.
