The Asian Pasta Salad with Chicken is a fun, tasty dish that comes together really quickly. You can whip this up in just 20 minutes, which is awesome for busy weeknights or last-minute gatherings.
It solves lack of quick, kid-friendly meals by blending pasta, chicken, and veggies into a no-fuss, make-ahead dish that travels well and uses pantry staples.
I know it can be tricky to find recipes that don’t take forever to cook, especially if you’re juggling work, school, and everything else life throws at you. This salad helps solve that problem and gives you a yummy meal without spending all day in the kitchen.
What I love about this recipe is how it keeps the chicken juicy and full of flavor, no dry bites here! Plus, it’s loaded with crunchy veggies that give it a nice texture. You can have the entire meal ready from prep to plate in just about 20 minutes, so it fits right into your busy schedule.
If you love pasta salad, you should check out this honey mustard pasta salad for another tasty twist. It’s great to have options!
Why You Will Love This Recipe
- Crunchy Freshness This salad packs in a variety of crunchy veggies like snap peas and cabbage, giving every bite a satisfying texture that keeps things interesting.
- Savory Flavor With a mix of sesame oil, soy sauce, and honey, the flavors are light yet savory, making it a refreshing choice for any meal.
- Quick Prep You can whip this dish up in just 20 minutes, making it a breeze for a busy weeknight or a last-minute lunch option.
- Great Leftovers It holds up well in the fridge for a few days, so you can enjoy it again for lunch without losing any flavor or texture.
Easy Chinese Chicken Pasta Salad
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Description
A delicious and quick Easy Asian Pasta Salad with Chicken that combines pasta and vibrant veggies.
Ingredients
- 8 ounces rotini pasta, cooked according to package directions
- 4 boneless skinless chicken breasts, diced into bite-sized pieces
- 1 cup purple cabbage, sliced thin
- 1 cup sugar snap peas
- 1/2 cup edamame, cooked and shelled
- 1/2 cup carrots, diced small or shredded
- 1/2 cup yellow or orange bell peppers, diced small
- 1/2 cup chow mein noodles, dry
- 1/2 cup Fisher Natural Sliced Almonds
- 1/4 cup peanuts
- 1/2 cup green onions, sliced thin
- 1/3 cup honey
- 1/4 cup rice wine vinegar
- 3 tablespoons sesame oil, for sauce
- 1 tablespoon sesame oil, for cooking chicken
- 3 tablespoons soy sauce, reduced sodium suggested
- 2 tablespoons lemon juice
- 11/2 teaspoon ground ginger
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
- 2 tablespoons sesame seeds
Instructions
- Cook Chicken & Sauce: Start by cooking the chicken in a skillet with garlic, ginger, and soy sauce over medium heat until it’s browned and fragrant, approximately 8-10 minutes. You’ll know it’s ready when the chicken looks golden and the sauce begins to thicken. This helps keep the chicken juicy, so do not rush it! Watch for any parts that might overcook.
- Boil Pasta to Al Dente: While the chicken cooks, boil the rotini pasta according to the package directions until it’s al dente, about 7-10 minutes. You want that perfect bite—firm yet tender. Drain and set aside, but do not rinse it to retain that starchy goodness.
- Add Veggies to the Mix: Toss in chopped veggies such as bell peppers, carrots, and edamame into your chicken mixture. Stir them in and let them cook until everything is vibrant and tender-crisp, around 3-5 minutes. The colors should pop, and it will smell amazing. Just ensure the veggies do not get too soft!
- Toss Pasta with Everything: Mix the cooked pasta into the chicken and veggie combo, ensuring each piece gets coated in that tasty sauce. Stir gently to combine; if you notice the pasta soaking up too much sauce, it is a sign to serve it soon!
- Adjust Sauce Consistency: If your sauce thickens too much, add a splash of water or more soy sauce while mixing to loosen it up. This improves the pour and enhances the flavor punch. Do not skip this step; nobody wants a sticky mess on their plate!
- Serve & Enjoy: Plate up your dish while it is still warm for a comforting meal. The chicken, pasta, and veggies should be beautifully combined. If not eaten right away, keep the dressing separate to prevent sogginess—nobody likes a wet salad!
Notes
- Storage Tips: Will keep airtight in the fridge for up to 3 days, but best within 24 hours.
- Expert Tips: Ensure chicken is cooked to 165 degrees F and simmer in the sauce until fully cooked for the juiciest outcome. When preparing pasta, cook it al dente and serve right after mixing to avoid it soaking up too much sauce. If you want to make this dish vegetarian, simply leave out the chicken but keep the sauce preparation the same for maximum flavor.
- Reheating Instructions: Reheat in the microwave at medium power for 2-3 minutes or until warmed through.
- Serving Suggestions: Pair with grilled shrimp for a protein boost. Serve alongside cucumber salad for a refreshing combo. Complement with a light soy dipping sauce.
- Recipe Variations: Replace chicken with shrimp or tofu for variation. Add sliced radishes for extra crunch. Substitute sesame oil with olive oil for a different flavor.
- Ingredient Notes: Feel free to use your favorite veggies or whatever you have on hand for freshness. If you need to substitute, apple cider vinegar can replace rice wine vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 609mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Recipe Tips
- If you’re worried about overcooked chicken, aim for 165°F and simmer it gently in the sauce for the juiciest outcome.
- When preparing pasta, cook it al dente and serve right after mixing to avoid it soaking up too much sauce.
- For a sauce that’s just right, adjusting its thickness is easy, just add a splash of water or extra soy sauce to revitalize it.
- If you want to make this dish vegetarian, simply leave out the chicken but keep the sauce preparation the same for flavor.
- When customizing vegetables, feel free to use whatever you have on hand, guaranteeing freshness based on your personal tastes.
Serving Suggestions
Serve this easy Asian pasta salad with chicken alongside grilled shrimp for added protein. Pair with a cucumber salad for a refreshing contrast.
This salad works well in picnic baskets, weeknight dinners, or potlucks. Try using it as a side for grilled meats or seafood dishes.
Recipe variations
- You can use shrimp or tofu instead of chicken for a tasty alternative in this salad.
- Add 1 tablespoon garlic powder or a pinch of red pepper flakes for an extra kick of flavor.
- Either substitute purple cabbage with green cabbage or swap yellow bell peppers for orange for a different color profile.
- If making for a larger group, increase the pasta to 12 ounces and add 2 more chicken breasts for a hearty salad.
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How to Store?
To keep your easy asian pasta salad with chicken fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Consume within 24 hours for best quality.
Freezing: Place in a freezer bag or container, sealed tightly. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: Warm in the microwave for a few minutes until heated through. Stir occasionally for even heating.
Other Recipes You’ll Love
- Vegetarian Grilled Veggie Pasta Salad
- Vegetarian Roasted Cauliflower and Raisin Pasta Salad
- Vegetarian Caponata Pasta Salad
- Vegetarian Honey Mustard Pasta Salad
If you enjoyed this Easy Asian Pasta Salad with Chicken or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
