A delightful and refreshing dish that captures the vibrant flavors of Asian cuisine, combining tender chicken, colorful vegetables, and a tangy sesame dressing.
Ingredients
Scale:
2 cups cooked pasta (e.g., rotini or fusilli)
2 cups cooked, shredded chicken breast
1 cup bell peppers, diced (any color)
1 cup sugar snap peas, trimmed and halved
1 cup shredded carrots
1/2 cup green onions, sliced
1/2 cup chopped cilantro (optional)
1/4 cup sesame oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
Salt and pepper to taste
1/4 cup toasted sesame seeds
1/4 cup crushed peanuts or cashews
Crunchy salad toppings like fried wontons or crispy noodles (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
If not using pre-cooked chicken, cook chicken breasts in boiling water for about 20 minutes until fully cooked. Once cooled, shred the chicken into bite-sized pieces.
Dice the bell peppers, trim and halve the sugar snap peas, and shred the carrots. Slice the green onions and chop cilantro if using.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Adjust seasoning with salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta, shredded chicken, and all the chopped vegetables. Pour the dressing over the top and gently toss everything together until evenly coated.
Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.
When ready to serve, give the salad a quick toss to redistribute the dressing. Top with toasted sesame seeds, crushed peanuts, and optional crunchy salad toppings.
