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Oriental Chicken Pasta Salad

Makes: 4 servings Yield: 4 (main-dish) servings
Prep 30 mins Chill 2 hrs to 24 hrs
Oriental Chicken Pasta Salad
  • 8  ounces  packaged dried square spaghetti, spaghetti, or linguine
  • 1/2 8  ounce package  frozen baby corn or one 8-3/4-ounce can baby corn, drained
  • 1 1/2  cups  chopped cooked chicken (8 ounces)
  • 1  small cucumber, thinly bias-sliced
  • 1  small red or green sweet pepper, cut into bite-size strips
  • 1  medium carrot, thinly bias-sliced (1/2 cup)
  • 2  green onions, thinly sliced (1/4 cup)
  • 1/3  cup  tarragon vinegar or rice vinegar
  • 1/4  cup  olive oil or salad oil
  • 3  tablespoons  soy sauce
  • 1  teaspoon  toasted sesame oil
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  dry mustard
  •  bottled hot pepper sauce
  •  Fresh cilantro sprigs (optional)

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. If using frozen corn, cook according to package directions. Drain corn; rinse with cold water. Drain again.

3. In a large mixing bowl combine pasta, corn, chicken, cucumber, red or green sweet pepper, carrot, and green onions. Toss gently to mix.

4. For dressing, in a screw-top jar combine vinegar, olive or salad oil, soy sauce, sesame oil, sugar, mustard, and bottled hot pepper sauce. Cover and shake well. Pour dressing over the pasta mixture. Toss to coat. Cover and chill for 2 to 24 hours.

5. To serve, gently toss pasta mixture. Serve on individual salad plates. If desired, garnish with fresh cilantro. Makes 4 main-dish servings.

Nutrition Facts (Oriental Chicken Pasta Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 501,
  • Fat, total (g) 20,
  • chol. (mg) 51,
  • sat. fat (g) 3,
  • carb. (g) 54,
  • pro. (g) 26,
  • sodium (mg) 834,
  • Percent Daily Values are based on a 2,000 calorie diet

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