"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oriental Chicken Pasta Salad Recipe

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This recipe for Oriental Chicken Pasta Salad, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Privot
Added: Tuesday, December 23, 2008


1 1/2 lb boneless skinless breast
1/2 c rice vinegar
1/4 c low-sodium soy sauce
3 tbsp minced ginger root
2 cloves garlic, minced
1 tsp sugar
1 lb pasta or rice noodles
4 medium carrots
2 sweet green peppers
1/2 lb snow peas
2 tbsp sesame oil.

Cut chicken into 2" julienne strips.

In bowl, combine vinegar, soy sauce, ginger root, garlic and sugar; stir in chicken. Cover and let stand 30 minutes.

Cook pasta till tender but firm; drain. Rinse thoroughly under cold water.; drain and place in large salad bowl.

Cut carrots and peppers into julienne strips; set aside.

Remove chicken from marinade, reserving marinade.

Cook chicken over medium-high heat, stirring often, for 3 minutes or till no longer pink. Add to pasta.

Add carrots and pepper to skillet; stir-fry for 3 minutes. Transfer to bowl with pasta.

Add reserved marinade plus 1/2 c water to skillet; bring to boil for 5 minutes. Add snow peas, cover and cook 1 minute. Pour over pasta; add sesame oil and toss to mix.

Serve warm or cold.

Number Of Servings:
Number Of Servings:
10 servings, 1 cup each




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