Recipe adapted from No Biggie
Ingredients:
Salad
- 1 lb. box bow tie pasta
- 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
- 1/4 cup green onions, chopped
- 1/2 pack sliced almonds toasted
- 1 bag lettuce of choice
- 1 small bag snap peas
- 1 small can mandarin oranges drained
- Crunchy wonton strips
Dressing
- 2/3 c. red wine vinegar
- 2/3 c. vegetable oil *or sesame oil is great here too
- 2/3 c. soy sauce
- 6 TBSP sugar
- 2 TBSP ginger paste
- 1 tsp. salt and pepper
Directions:
- Shred the chicken breast meat from a rotisserie chicken.
- Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
- Cook the pasta until al dente, remove the pasta from the water.
- In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
- Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
- Toast the sliced almonds in a dry pan, remove from pan.
- In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
- In a separate bowl add the salad greens and toss with dressing.
- On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
- Refrigerate any leftover dressing.
Asian Chicken Pasta Salad:
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