Chicken Pasta Salad with Peanut and Ginger Dressing

    Chicken Pasta Salad with Peanut and Ginger Dressing


    94 people made this

    This is an easy salad for hot summer nights and barbecues, and actually it's great in any season. You can substitute cooked roast beef slices or prawns for the chicken.

    Serves: 8 

    • Dressing
    • 1/3 cup smooth peanut butter
    • 1/4 cup (65ml) soy sauce
    • 2 tablespoons plain rice vinegar
    • 1 tablespoon Asian chilli garlic sauce
    • 1 tablespoon brown sugar, packed
    • 1 tablespoon finely chopped fresh ginger root
    • pinch of red chilli flakes
    • 3 tablespoons salt-reduced liquid chicken stock
    • 1 pinch salt and ground black pepper to taste
    • Salad
    • 1 (500g) packet linguine pasta
    • 3 1/2 cups cooked chicken, cut into strips
    • 1 cup julienne-sliced carrot
    • 6 spring onions, chopped
    • 1 red capsicum, seeded and cut into strips
    • 1 celery rib, thinly sliced
    • 1/2 cup fresh coriander leaves, chopped
    • 1/2 cup (60g) chopped roasted peanuts, for garnish

    Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

    1. To make the dressing, place the peanut butter, soy sauce, rice vinegar, chilli garlic sauce, brown sugar, ginger, red chilli flakes and 3 tablespoons of chicken stock together in a blender or bowl of a food processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken stock or water.
    2. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
    3. Add the chicken, carrots, spring onions, red capsicum, celery and coriander to the bowl with the linguine. Pour the dressing over the pasta-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates and sprinkle peanuts over each serving.

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    Delicious! - 30 Sep 2011

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