A great recipe for a pasta salad using leftover chicken and an Asian style dressing. Tastes great right away, and even better if you can allow it to marinate for a while.
This was a great summer salad, and was perfect with leftover chicken. I did tweak it to make it a bit more colourful and add some vegetables - adding sliced red peppers, snowpeas, and sliced raw green beans made this a really colourful salad, and worked really well with the asian-style sauce. Also, be warned, this recipe makes a *lot* of sauce - we needed only about 2/3 even with the extra vegetables. - 20 Nov 2014
This is my favorite recipe that I have found at allrecipes.com - I fell in love with it when I was making (and tasting) the sauce! The sauce is AMAZING and so delicious, really to die for, and it *makes* the dish. The sauce is the perfect combination of sweet and salty, aromatic and delightful. I make this in huge batches and I add cherry tomatoes, blanched snap peas, baby carrots, and celery. We eat it as the main course, and we have yummy leftovers for the day after. I have made this recipe over and over again. - 12 Dec 2002 (Review from Allrecipes USA and Canada)
I've received many compliments on this recipe, having served it a few times. I would only alter a few things: add julienned carrots, sliced water chestnuts and pea pods cut in half on an angle- really adds nice color, texture and flavor. Knock oil down to 1/3 cup otherwise it is REALLY oily. I use fettucine noddles. If you are making this ahead and chilling it (which I would recommend), add half of the dressing while noodles are still warm and will soak up flavor. MMM! Toss the other half of the dressing before serving. I like it warm OR cold, but feel it is better cold. Still great the next day. Will make again and again!! - 20 Aug 2005 (Review from Allrecipes USA and Canada)