Chicken and Veggie Pasta Salad

    Chicken and Veggie Pasta Salad


    21 people made this

    Packed with chicken, crisp vegetables, pasta and Asian flavours this is a great salad recipe to make for your next barbecue. You can serve it warm or cold.

    Serves: 6 

    • 250g pasta
    • 5 boneless chicken breast halves, cooked and cut into bite-sized pieces
    • 5 tablespoons (100ml) vegetable oil
    • 2 carrots, sliced diagonally
    • 1 teaspoon salt, divided
    • 450g fresh mushrooms, quartered
    • 1/2 head broccoli, cut into florets
    • 1/2 head cauliflower, broken into small florets
    • 1/4 cup (65ml) water
    • 1 bunch spring onions, diced
    • 2 tablespoons soy sauce
    • 3 tablespoons (60ml) sesame oil

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
    2. In large frypan or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
    3. Add 2 more tablespoons oil to wok, stir fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup (65ml) water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
    4. Mix in spring onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

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