GRILLED ASIAN CHICKEN PASTA SALAD
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes., Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 478 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
ASIAN-INSPIRED CHILLED PASTA SALAD WITH CHICKEN
A delicious light pasta salad with crisp broccoli, yellow pepper, snow peas, grilled teriyaki chicken, and a light ginger-soy dressing. It goes great with a glass of white wine.
Provided by Julio Cardinale
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 21
Steps:
- Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
- Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
- Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 79.9 g, Cholesterol 32.9 mg, Fat 15.5 g, Fiber 5 g, Protein 29.8 g, SaturatedFat 2 g, Sodium 2766.7 mg, Sugar 13.6 g
CHILLED ORIENTAL CHICKEN PASTA SALAD
Make and share this Chilled Oriental Chicken Pasta Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper and green onion.
- In a small bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
- Pour over chicken pasta mixture and toss to combine.
- Sprinkle on the sesame seeds.
- Cover and refrigerate 2 hours before serving.
DANG COLD ASIAN NOODLE SALAD
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
SPICY ASIAN-STYLE PASTA SALAD
Provided by Erin Renouf Mylroie
Categories Pasta Side Kid-Friendly Quick & Easy Back to School Peanut Pea Bell Pepper Summer Bon Appétit California Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
- Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.
ASIAN CHICKEN PASTA SALAD
Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.
Provided by SERRYP
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
- In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
- Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
- Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 38.1 g, Cholesterol 52.2 mg, Fat 21.7 g, Fiber 5.3 g, Protein 27.9 g, SaturatedFat 3.6 g, Sodium 863.4 mg, Sugar 4.4 g
ASIAN-INSPIRED CHILLED PASTA SALAD WITH CHICKEN
A delicious light pasta salad with crisp broccoli, yellow pepper, snow peas, grilled teriyaki chicken, and a light ginger-soy dressing. It goes great with a glass of white wine.
Provided by Julio Cardinale
Categories Asian Recipes
Time 1h5m
Yield 6
Number Of Ingredients 21
Steps:
- Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
- Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
- Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 79.9 g, Cholesterol 32.9 mg, Fat 15.5 g, Fiber 5 g, Protein 29.8 g, SaturatedFat 2 g, Sodium 2766.7 mg, Sugar 13.6 g
ASIAN-STYLE NOODLE SALAD
Categories Salad Pasta Vegetarian Quick & Easy Lunch Spinach Bell Pepper Carrot Spring Healthy Jícama Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
- Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
- Divide salad among bowls and serve.
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EASY ASIAN PASTA SALAD (WITH CHICKEN!) - AVERIE COOKS
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4.8/5 (6)Total Time 20 minsCategory Sides, Salads & VegetablesCalories 290 per serving
- 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.
- 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.
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