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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