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Easy Asian Chicken Pasta Salad

A bright, savory cold pasta salad with tender shredded chicken, crisp vegetables, and a tangy sesame-soy dressing. Perfect for potlucks and weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 0.5 cup Vegetable oil (Neutral oil for dressing; can use light olive oil as an alternative)
  • 0.35 cup Soy sauce (Balanced saltiness; low-sodium soy sauce reduces sodium)
  • 0.33 cup Rice vinegar (Gives bright acidity; apple cider vinegar works but changes flavor slightly)
  • 1.25 tsp Sesame oil (toasted) (Provides deeper aroma; reduce if strong)
  • 3.5 tbsp Sugar (Balances acid; honey or maple syrup are acceptable swaps)
  • 0.5 tsp Ground ginger (Provides warm spice; fresh grated ginger can intensify flavor)
  • 0.25 tsp Pepper (Black pepper for mild heat; white pepper for subtlety)
  • 0.25 tsp Garlic powder (Use granulated garlic if available; fresh garlic will be more pungent)
  • 2 tbsp Sesame seeds (Toasted for crunch; substitution: chopped peanuts for a crunchier profile)
  • 16 oz Rotini pasta (Perfect al dente bite; fusilli works similarly)
  • 5 cups Fresh spinach (Baby spinach wilts slightly into warm pasta; arugula gives peppery notes)
  • 1.5 cups Cooked chicken (shredded)
  • 0.5 cup Bell pepper (Thinly sliced for crunch; red pepper adds sweetness)
  • 15 oz Mandarin oranges (canned) (Drain well to avoid watering down dressing)
  • 0.5 cup Carrots (shredded matchsticks) (Shred thinly for texture; julienned cucumber can be substituted)
  • 0.33 cup Green onions (Thinly sliced; use chives for a milder finish)
  • 0.33 cup Cilantro (Roughly chopped; parsley can be used for a less assertive herb)
  • 0.33 cup Almonds (Sliced or slivered for crunch; cashews or peanuts are great alternatives)

Instructions

  1. Boil rotini in heavily salted water until al dente according to package instructions.
  2. Drain pasta and rinse briefly under cold water to halt cooking.
  3. Toss pasta with a teaspoon of vegetable oil to prevent sticking while cooling.
  4. Shred cooked chicken into one-inch pieces and set aside on a plate.
  5. Combine vegetable oil, soy sauce, rice vinegar, toasted sesame oil, and sugar in a bowl.
  6. Whisk ginger, pepper, and garlic powder into the mixture until sugar dissolves completely.
  7. Taste dressing and adjust acidity or sweetness in small increments for balance.
  8. Wash spinach and pat dry thoroughly in a towel or salad spinner.
  9. Thinly slice bell pepper into half-moons and shred carrots into thin matchsticks for texture.
  10. Drain mandarin oranges well and pat with paper towel.
  11. Slice green onions and roughly chop cilantro and almonds.
  12. Place cooled pasta in a large bowl and add spinach, shredded chicken, bell pepper, and carrots.
  13. Pour dressing over salad and toss gently but thoroughly.
  14. Fold in mandarin oranges, green onions, cilantro, sesame seeds, and almonds to combine.
  15. Chill salad at least 30 minutes to allow flavors to meld before serving.

Notes

Chill uncovered for 10 minutes initially to let steam escape; then cover for storage. Adjust dressing ingredients to taste.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Chilling
  • Cuisine: Asian-American Fusion
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 10g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 13.5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 30mg

Keywords: pasta salad, chicken salad, Asian salad, cold pasta salad, potluck recipes