Asian Chicken and Pasta Salad

READY IN: 25mins
Recipe by taylortwo

I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.

Top Review by Manda

I absolutely LOVED this recipe!!! I used peaches because I am not a big fan of mandarin oranges. I also added cucumber and sliced sweet red pepper. This was awesome warm as a dinner dish (eggrolls on the side), and the leftovers were awesome cold! The dressing is soooo good. As a matter of fact, I think I'm going to make up a batch just to have on hand for regular green salads. And, IT'S LOW IN FAT!!!! Love it, love it, love it!!! Thank you taylortwo!!! Keep those recipes coming!!:) ~Manda

Ingredients Nutrition


  1. Whisk together the dressing ingredients until very well combined.
  2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
  3. Drain and let cool slightly and cut into bite size pieces.
  4. Cook pasta according to package directions.
  5. Drain and toss with 3 tablespoons of dressing.
  6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
  7. Drizzle with remaining dressing.

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