Asian-Style Chicken and Pasta Salad

Pasta bows taste deliciously different when combined with an exotic dressing of fish sauce, fresh red chili and rice vinegar in a moist Asian-style chicken and pasta salad. Fresh crunchy vegetables complete this well-balanced main-course dish.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada


Servings Prep Time Cook Time
4servings 20minutes + cooling, standing and marinating 30minutes
Servings Prep Time
4servings 20minutes + cooling, standing and marinating
Cook Time
Servings: servings
Servings: servings
  1. Place the chicken breasts in a large shallow pan and pour over enough water to cover them. Add the lemon or lime slices and the rice wine or sherry, and heat until just simmering. Reduce the heat and poach the chicken for 20 minutes or until cooked through. Remove from the heat and cover the pan, then leave the chicken to cool completely in the cooking liquid.
  2. Meanwhile, cook the pasta in boiling water for about 10–12 minutes, or according to the package instructions, until al dente. Drain, rinse under cold running water and drain again. Set the pasta aside until cool.
  3. Place the carrot, red pepper, celery and cucumber in a large salad bowl. To make the dressing, mix together the fish sauce and sugar, stirring until the sugar dissolves, then add the vinegar, soy sauce, chili and garlic. Pour the dressing over the raw salad vegetables.
  4. Drain the cooled chicken and pat dry on paper towel, then cut into bite-sized pieces. Stir the chicken and pasta into the dressed vegetables. Cover and leave to marinate in the refrigerator for about 1 hour. Bring the salad to room temperature before serving.
Recipe Notes

Per serving: 393 calories, 32 g protein, 7 g total fat, 2 g saturated fat, 75 mg cholesterol, 47 g total carbohydrate, 5 g sugars, 5 g fibre, 1200 mg sodium

The combination of raw carrots, red pepper and celery makes this Asian-style chicken and pasta salad an excellent source of vitamins, particularly vitamin C.