Asian chicken pasta salad

    30 min

    A refreshing change from the normal pasta salads. This one is packed with light flavours and perfect for summer picnics or a light lunch to bring to work.

    1191 people made this

    Serves: 10 

    • 4 tablespoons sesame seeds
    • 450g pasta
    • 120ml vegetable oil
    • 80ml light soy sauce
    • 80ml rice vinegar
    • 1 teaspoon sesame oil
    • 3 tablespoons caster sugar
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 420g cooked chicken breast
    • 1 bunch fresh coriander, chopped
    • 2 to 3 spring onions, chopped

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat a frying pan over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
    2. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
    3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.
    4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, fresh coriander and spring onions.

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    Reviews & ratings
    Average global rating:

    Reviews in English (955)


    Very nice!  -  14 May 2016


    A perfect salad for all lovers of Asian cuisine. The vinegar, soy sauce and sugar classic combination topped with sesame seeds makes this salad really tasty and vibrant.  -  02 Jan 2018


    This is my favorite recipe that I have found at - I fell in love with it when I was making (and tasting) the sauce! The sauce is AMAZING and so delicious, really to die for, and it *makes* the dish. The sauce is the perfect combination of sweet and salty, aromatic and delightful. I make this in huge batches and I add cherry tomatoes, blanched snap peas, baby carrots, and celery. We eat it as the main course, and we have yummy leftovers for the day after. I have made this recipe over and over again.  -  12 Dec 2002  (Review from Allrecipes US | Canada)