If you’re looking for a new pasta salad recipe to bring to your next summer barbecue, we got one for you! Try this tangy chicken pasta salad. You will have enough to feed and satisfy the whole party.
How To Make Tangy Chicken Pasta Salad
Indulge in this Tangy Chicken Pasta Salad with tender chicken breasts, broccoli, and cauliflower florets. The juicy onions and carrots add sweeter notes to a tangy dish. Coating the rotelle pasta with soy sauce and sesame oil tops off the dish, resulting in a mouth-watering bowl of Tangy Chicken Pasta Salad!
Place the cooked pasta and chicken breast in a bowl. Mix well and set aside.
In a skillet, heat 1 tablespoon of vegetable oil.
Throw in carrots with ¼ teaspoon salt. Saute for 3 to 5 minutes until tender.
Add the carrots to the chicken and pasta mixture.
In the same skillet, add 2 tablespoons of vegetable oil and cook the mushrooms with ¼ teaspoon of salt for 5 minutes.
Combine the mushrooms in chicken and pasta mixture.
Add 2 more tablespoons of vegetable oil to the skillet.
Stir-fry the broccoli, cauliflower, and onion until fully coated in oil.
Add ½ teaspoon of salt and ¼ cup of water.
Cover and cook for 8 minutes.
Stir occasionally until tender and crisp.
Remove the vegetables and mix them with the pasta and chicken bowl.
Throw in the green onions, soy sauce and sesame oil. Toss until well-combined.
Serve and savor this tangy bowl of Chicken Pasta Salad!
- Sugar: 8g
- Calcium: 109mg
- Calories: 972kcal
- Carbohydrates: 40g
- Cholesterol: 249mg
- Fat: 48g
- Fiber: 8g
- Iron: 8mg
- Potassium: 2460mg
- Protein: 94g
- Saturated Fat: 23g
- Sodium: 1984mg
- Vitamin A: 7578IU
- Vitamin C: 146mg
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