Cold Asian Chicken Pasta Salad
This chicken pasta salad is the perfect summer dinner idea. I poach the chicken breasts and shred them or you can easily use a rotisserie chicken too to simply this recipe.
Ingredients
1 pkg spaghetti noodles
2 chicken breasts, cooked and shredded
2 carrots, thinly shredded
1 red bell pepper, julienned
1 cup chopped chives
1/2 cup chopped roasted peanuts
1/3 cup each of chopped basil, mint and cilantro
4 garlic cloves, minced
1/2 cup rice vinegar
1/4 cup soy sauce
2 tbsp fish sauce
1 tbsp hoisin sauce
2 tsp sesame seed oil
1 tbsp brown sugar
Instructions
1
Cook the pasta according to the package directions, drain and rinse with cold water.
2
Add the drained pasta to a large bowl along with the cooked and shredded chicken breasts, thinly shredded carrots, red bell pepper, chopped chives, roasted peanuts and chopped herbs. Set aside while you mix the dressing.
3
In a separate bowl, add the minced garlic, rice vinegar, soy sauce, fish sauce, hoisin sauce, sesame seed oil and brown sugar. Whisk the dressing together.
4
Pour the dressing over the noodles and using your clean hands, gently mix the salad together until fully combined. Cover and chill for a couple of hours in the fridge. Serve and enjoy!
Tags:
Chef BryanChicken Pasta SaladCold SaladsCooking with Chef BryanDinner IdeasKUTVPasta SaladsSummer dinner Ideas
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