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Chinese Chicken Pasta Salad
4.8 from 36 votes

Chinese Chicken Pasta Salad

This Asian pasta salad has juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy!!

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 8
Calories: 290 kcal
Course: Side Dish, Salad
Cuisine: Asian

Ingredients

Sauce
  • ⅓ cup honey
  • ¼ cup rice wine vinegar apple cider vinegar may be substituted
  • 3 tablespoons sesame oil for sauce and 1 tablespoon for cooking chicken
  • 3 tablespoons soy sauce I use reduced sodium
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
Pasta Salad
  • 8 ounces rotini pasta cooked according to package directions
  • 4 chicken breast diced into bite-sized pieces (about 1 1/2 pounds, boneless skinless
  • 1 cup purple cabbage sliced thin
  • 1 cup sugar snap peas
  • ½ cup edamame cooked and shelled
  • ½ cup carrot diced small or shredded
  • ½ cup bell pepper diced small (another color may be substituted, yellow or orange
  • ½ cup Chow Mein noodles add dry, don’t cook
  • ½ cup almond slices Fisher Natural brand
  • ¼ cup peanuts
  • ½ cup green onions sliced thin (about 2 green onions using both green and white)
  • 2 tablespoons sesame seeds

Instructions

    Cup of Yum
  1. Cook pasta according to package directions, drain, place in a large bowl, and set aside.
  2. To a medium bowl or large measuring cup, add the honey, rice wine vinegar, 3 tablespoons sesame oil, soy sauce, lemon juice, ginger, salt, pepper, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon sesame oil, add chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
  4. Carefully add the sauce, noting that it may bubble up in the first few seconds.
  5. Allow sauce to bubble at a medium-fast boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. You’ll still have quite a bit of sauce in the pan after 5 minutes which is good because there’s a lot of pasta and vegetables to coat.
  6. Add chicken and sauce from the pan to the bowl of pasta.
  7. Add the cabbage, sugar snap peas, edamame, carrots, bell peppers, chow mein noodles, nuts, onions, sesame seeds, and stir well to combine.
  8. Dish can be served warm immediately or can be served as a cold pasta salad.

Notes

  • Will keep airtight in the fridge for up to 3 days. Serve cold or reheat gently prior to serving if desired.

Nutrition Information

Serving 1 Calories 290kcal (15%) Carbohydrates 35g (12%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 11g (65%) Cholesterol 5mg (2%) Sodium 609mg (25%) Fiber 5g (20%) Sugar 17g (34%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 290

% Daily Value*

Serving 1
Calories 290kcal 15%
Carbohydrates 35g 12%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 11g 65%
Cholesterol 5mg 2%
Sodium 609mg 25%
Fiber 5g 20%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.