Community Pick
Asian Chicken and Pasta Salad
"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."
photo by anniesnomsblog
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Dressing
- 59.14 ml reduced-sodium chicken broth
- 44.37 ml reduced sodium soy sauce
- 29.58 ml bottled chinese hoisin sauce (essential)
- 14.79 ml sugar
- 14.79 ml vegetable oil
- 9.85 ml toasted sesame oil
- 3 garlic cloves, minced
- 4.92 ml fresh ginger, grated
- 2.46 ml crushed red pepper flakes (optional)
- 0.61 ml black pepper
-
Salad
- 340.19 g boneless skinless chicken breasts
- 113.39 g angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 473.18 ml baby bok choy, shredded
- 2 green onions, sliced
directions
- Whisk together the dressing ingredients until very well combined.
- Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
- Drain and let cool slightly and cut into bite size pieces.
- Cook pasta according to package directions.
- Drain and toss with 3 tablespoons of dressing.
- Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
- Drizzle with remaining dressing.
Questions & Replies
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Reviews
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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 -
This is an excellent salad. With our first hot days of the year, I wanted something light and cold for dinner and I'm so glad I found this. I substituted sweet red peppers for the fruit and used soba (buckwheat) noodles. I also used romaine hearts as TT suggested. The flavors in the sauce were wonderful and I really liked the flavor with the noodles. I think that I may add some tofu and other vegies with this because it is such a great versatile recipe. We'll be making this often. Thank you for posting this. -
We wanted a light dinner, so I left out the pasta and added more greens. It was good. But THAT SAUCE! It is fantastic! I believe that you could drizzle some on a buffalo chip and it would be tasty! A stroke of genius, taylortwo. -
This is a honey of a chicken salad. The dressing adds a lot of sass to this dish. I made it for lunch and had some girlfriends over. They loved it too. I drizzled some of the dressing over the chicken before adding the other ingredients, then drizzled what was left of the dressing over the top. I can't wait to have this one again. Thanks for sharing it, taylortwo.
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This dressing is soooo tasty! I made it exactly as posted. I doubled this recipe and just served it all mixed together like a pasta salad. For the fruit, I used Mandarin orange segments, and tossed in a little chopped cucumber from the garden. Everyone wanted the recipe! The only thing I would do different for next time, is to break up the pasta a bit - easier to eat. Thanks, TT!
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Tweaks
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What an excellent Summer Salad, Peaches and Cucumber instead of Oranges and it's Perfect! Kiss Kiss LMJ
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I had planned on rating this 4 stars but now that I am looking over the recipe again, I see that I made a mistake with the dressing...I copied down the ingredients wrong and consequently added rice vinegar instead of vegetable oil. So much for my abbreviations! In any case, our dinner was absolutely delicious, our only critique was that it could have used a little honey or something else to sweeten it a tiny bit. Which may not have been necessary if I had not added the vinegar! So I will come a rate it with stars after I have had a chance to make correctly. I used whole wheat noodles which worked very well. I seasoned my chicken with salt and pepper and drizzled with olive oil and then grilled it instead of poaching it. This was loved by everyone. We opted for the crushed red pepper and thought it was great. Next time, I also think I will add some toasted sesame seeds and try grilling the nectarines to intensify their flavor. Thanks so much for sharing this!
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I loved the sound of this recipe but wasn't so sure my hearty, meaty, meal loving husband would go for it. I made it tonight and he loved it. The dressing is awesome! I agree with the other poster about keeping some in the fridge for salads. I used both nectarines and mangoes and grilled the chicken instead of poaching and put it on top of the salad just for hubs. I also used veggie stock instead of chicken and mini penne instead of angel hair and it was delish!
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This is a keeper! I doubled the recipe and I used napa cabage instead of the bok choy... I'll admit, I have not used bok choy before and when I saw it in the store.... I thought... nope, the kids won't like that.... so I took the easy way out with the napa... I thought it would give me more bulk because I was serving 5 adults and 4 kids... They all loved it and it was even better the next day!!!! -
Awesome salad! I made some small changes though. First, I cut down on the hoisin by 1/2 tbsp, and I added napa cabbage instead of nectarines, and used bean vermicelli instead of angel hair pasta to make it more authentic. Otherwise, it was excellent!
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RECIPE SUBMITTED BY
taylortwo
United States
