Description
This vibrant Teriyaki Chicken Pasta Salad combines tender rotini pasta, juicy diced chicken breast, and fresh vegetables tossed in a flavorful teriyaki dressing. Perfectly chilled and sprinkled with sesame seeds, this Asian-inspired salad serves as a delicious and refreshing meal or side dish.
Ingredients
Scale
Pasta and Protein
- 12 ounces rotini pasta
- 2 cups cooked chicken breast, diced
Vegetables
- 1 cup broccoli florets, finely chopped
- 1 cup shredded carrots
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/3 cup sliced green onions
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup bottled teriyaki sauce
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
Garnish
- 1 tablespoon sesame seeds
Instructions
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to cool the pasta completely, then set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced chicken, broccoli florets, shredded carrots, diced red bell pepper, cucumber, green onions, and cilantro.
- Make the Dressing: In a separate bowl, whisk together the teriyaki sauce, mayonnaise, rice vinegar, sesame oil, honey, soy sauce, and grated ginger until smooth.
- Toss Salad: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Add Garnish: Sprinkle sesame seeds over the salad and gently mix again.
- Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Notes
- Rotisserie chicken works well for a quick version of this recipe.
- For extra crunch, add sliced snap peas or shredded cabbage.
- The salad can be made several hours ahead and stored in the refrigerator until ready to serve.
