Chicken Pasta Salad with Peanut-Ginger Dressing

Chicken Pasta Salad with Peanut-Ginger Dressing


94 people made this

About this recipe: This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or prawns for the chicken.


Serves: 8 

  • Dressing
  • 5 tablespoons smooth peanut butter
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon garlic-chilli sauce
  • 1 tablespoon dark brown soft sugar, packed
  • 1 tablespoon finely chopped fresh root ginger
  • 1/8 teaspoon red chilli flakes
  • 3 tablespoons chicken stock
  • salt and ground black pepper to taste
  • Salad
  • 1 (500g) packet uncooked linguine pasta
  • 500g cooked chicken, cut into strips
  • 125g julienned carrot
  • 6 spring onions, chopped
  • 1 red pepper, seeded and cut into strips
  • 1 celery stick, thinly sliced
  • 25g fresh coriander leaves, chopped
  • 75g chopped roasted peanuts, for garnish

Prep:45min  ›  Cook:10min  ›  Ready in:55min 

  1. To make the dressing, place the peanut butter, soy sauce, rice vinegar, chilli-garlic sauce, brown sugar, ginger, red chilli flakes and 3 tablespoons of chicken stock together in a blender or bowl of a food processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken stock or water.
  2. Bring a large pot of lightly salted water to the boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  3. Add the chicken, carrots, spring onions, red pepper, celery and coriander to the bowl with the linguine. Pour the dressing over the pasta-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

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