Oriental Chicken Pasta Salad
Indulge in the vibrant flavors of this Oriental Chicken Pasta Salad, a fusion of wholesome ingredients and refreshing textures perfect for lunch or dinner. Tender slices of seasoned chicken breast pair beautifully with al dente farfalle pasta, crisp julienned carrots, crunchy red bell peppers, and shredded cabbage, all tied together with a tangy-sweet homemade sesame soy dressing. Fresh cilantro and green onions add a burst of herbal freshness, while a sprinkle of black sesame seeds provides a subtle nuttiness and visual flair. Ready in just 35 minutes, this dish is a quick, healthy, and satisfying meal that can be served immediately or chilled for a refreshing make-ahead option. Perfect for meal prep, potlucks, or weeknight dinners, this flavorful pasta salad is a crowd-pleaser you'll want to make again and again!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Farfalle (bowtie) pasta
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 cups Cabbage, shredded (green or purple)
- 3 stalks Green onions, chopped
- 0.25 cup Cilantro, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Black sesame seeds (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta, then set aside.
While the pasta is cooking, season the chicken breasts lightly with salt and pepper. Heat a non-stick skillet over medium heat and cook the chicken for about 4-5 minutes per side, or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, combine the cooked, cooled pasta, julienned carrot, sliced red bell pepper, shredded cabbage, chopped green onions, and cilantro.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the dressing.
Pour the dressing over the pasta and vegetables, tossing gently to combine and ensure everything is evenly coated.
Add the sliced chicken to the salad and toss again lightly.
Transfer the salad to a serving dish, sprinkle with black sesame seeds if desired, and serve immediately or refrigerate for up to 2 hours for the flavors to meld.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 638 mg | 14% | |
*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.
