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Oriental Chicken Pasta Salad

salad.queen's picture
Ingredients
  Spaghetti 8 Ounce, broken
  Frozen corn 8 Ounce (1/2 Package)
  Baby corn 4 Ounce, frozen (1/2 Of An 8-Ounce Package)
  Cucumber 1 Small
  Pepper/Green sweet pepper 1 Small
  Chicken 8 Ounce, cooked and chopped (1/4 Cups)
  Chicken 1⁄4 Cup (4 tbs)
  Carrot/Ed 1 Medium, sliced
  Carrot 1 Medium, thinly bias-sliced
  Green onions 2
  Green onions 2 , thinly sliced
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Tarragon 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon
  Sesame oil 1 Teaspoon, toasted
  Sugar 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Hot pepper sauce 1 Dash (Salad Oil - 1/4 Cup)
  Bottled hot pepper sauce 1 Dash
  Salad oil 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Prepare pasta and corn by cooking them separately as per package directions.
2. Then separately drain them, rinse with cold water, drain again and keep aside separately.
3. Bias-slice the cucumber to get thin slices and keep aside.
4. To prepare the pepper cut them into bite-size strips.

MAKING
5. In a large bowl combine and mix tossing gently the cooked pasta, corn, cucumber, red or green sweet pepper, chicken, carrot and green onions.
6. To make the dressing in a Tupperware Quick Shake container shake well applying seal and cap after adding the vinegar, salad oil, soy sauce, toasted sesame oil, sugar, dry mustard and bottled hot pepper sauce.

FINALIZING
7. Over the pasta mixture pour dressing and toss to coat.
8. With cover, let it chill for 2 or 24 hours.

SERVING
9. Gently toss the pasta mixture and serve on dinner plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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