Sesame–Ginger Chicken Pasta Salad

This quick-prep, creamy, Asian-inspired pasta salad is a meal in itself or a great BBQ or picnic side dish. 

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  • Servings: 2

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Ingredients

  • One 6-ounce chicken breast
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces bowtie pasta
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 1/2 teaspoons sesame oil
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon brown sugar
  • 1 small carrot, grated
  • 3 tablespoons sliced green onion

How to make this recipe

  1. Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
  2. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain, and rinse the pasta under cold running water.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, sesame oil, soy sauce, brown sugar and 1/8 teaspoon of sea salt.
  4. In a large bowl, toss the pasta and chicken with the dressing. Add the grated carrot and green onion and toss to coat.
Contributed By Photo © Kristen Stevens Published September 2014





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