Asian Chicken Pasta Salad

Recipe adapted from No Biggie



  • 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


  • 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


  1. Shred the chicken breast meat from a rotisserie chicken.
  2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
  3. Cook the pasta until al dente, remove the pasta from the water.
  4. 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.
  5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
  6. Toast the sliced almonds in a dry pan, remove from pan.
  7. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
  8. In a separate bowl add the salad greens and toss with dressing.
  9. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
  10. Refrigerate any leftover dressing.

Asian Chicken Pasta Salad:

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