ORIENTAL CHICKEN PASTA SALAD

Oriental Chicken Pasta Salad image

Super easy to double or triple for bigger crowds. Hope you enjoy! If you can find "Oy Vey Oriental Dressing" use it! It's awesome but I have to drive an hour to get it.

Provided by Lynelle Caldwell

Time 55m

Number Of Ingredients 13

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Ingredients

LOVE ORIENTAL CHICKEN SALADS AND WANTED A COOL VERSION FOR PICNICS. IT'S ALWAYS A HIT. YOU CAN ADD OR SUBTRACT ANY VEGGIES YOU DON'T LIKE. IN THE PHOTO IT SHOWS CUCUMBERS BUT THE LONGER IT SITS THE CUCUMBERS GET SOGGY. ADD JUST BEFORE SERVING.
2 medium chicken breasts, boneless and skinless
8 oz rotini pasta cooked
1 c carrots, grated
1/2 c edamame removed from shells
3 green onions sliced
1/2 c red onion chopped
2 c red cabbage, shredded
2 c snow peas chopped
1 c asian oriental salad dressing
1 Tbsp honey
2 tsp soy sauce
chow mein noodles

Steps:

1. Place cubed chicken breasts in ziplock bag and dust with Corn Starch. Set aside and cook pasta according to package directions, drain and rinse in cold water.
2. chop veggies and place in large bowl. Once pasta is cooked and cooled add to veggie bowl. In skillet put in oil and add chicken dashing soy sauce on top. The corn starch adds a slight crispness.
3. While chicken cooks, in bowl add salad dressing, honey & soy sauce. Mix well. Taste to see if you need more honey or soy sauce.
4. Once chicken is cooked, cool slightly than add to pasta and veggies.
5. Pour over dressing mixture and toss. Chill for 4 hours or overnight. I always do overnight as it lets the flavors soak in and meld. Top with chow mein noodles just before serving.

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