Chicken Pasta Salad
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PrintIngredients
8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tbsp vegetable oil for frying
1 tsp salt, divided
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
1/4 cup water
1 bunch green onions, chopped
2 tbsp soy sauce
3 tbsp sesame oil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tbsp oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Reviews
I can't believe how delicious this recipe is!!!
Yum! We had this for dinner and again for lunch the next day/ I added celery for an added crunch. Thanks for the recipe!
This is a wonderful recipe. My Dad just went wild over it. I used red onions (they're a lot stronger so I used far less than the recipe called for) because Vidalia Onions aren't in season. Although they were adequate in a pinch, I think the sweet onions would compliment the dish a little bit better. I also broiled the chicken rather than grilling it (b/c of the snow), which worked just fine.