Chicken Pasta Salad with Peanut and Ginger Dressing

    55 minutes

    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.

    98 people made this

    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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    Reviews in English (90)


    Delicious!  -  30 Sep 2011


    The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes, warm water in place of the chicken broth and no salt, as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies, and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book.  -  16 Jun 2008  (Review from Allrecipes USA and Canada)


    Tasty and easy to prepare, this dish reminded us of our favorite Thai restaurant's peanut dressing. I added fresh minced garlic and Thai sweet red chili sauce to the recipe since I did not have garlic-chili sauce. You don't need a food processor for this recipe if you simply warm the soy sauce and chicken broth in the microwave first, which helps to melt the peanut butter. Just whisk them together until smooth. You can therefore make the sauce right in the serving bowl, making clean-up so much faster! I also added some stir-fried broccoli to this dish and next time I might also try water chesnuts for added crunch. Delicious. A definite make-again--next week!  -  16 Oct 2008  (Review from Allrecipes USA and Canada)