Chicken and Veggie Pasta Salad

    Chicken and Veggie Pasta Salad

    (21)
    1save
    45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (21)

    by
    28

    I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower.  -  31 May 2002  (Review from Allrecipes USA and Canada)

    by
    27

    I tried this recipe, but modified it as well. I added water chestnuts, bean sprouts, regular white onion, celery, pea pods but eliminated the cauliflower. I still found it a little bland so I added a little bit of sauteed chopped garlic to the mix and it did the trick. Also, instead of water I used homemade roasted chicken juice/grease and used less oil. I served it over Chinese Noodles (Pancit Canton). My husband actually went back for thirds saying, "Wow, this is Good!"  -  28 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    21

    I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same and I also grilled the chicken and served it sliced on top. Yummy!  -  07 May 2001  (Review from Allrecipes USA and Canada)

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