Oriental salad with chicken and pasta
8 servings
65 minutes
Eastern salad with chicken and pasta is a gastronomic journey into the heart of Pan-Asian cuisine. The rich flavor balance combines the tenderness of chicken fillet, the freshness of vegetables, and the spiciness of an Eastern dressing based on soy sauce, sesame oil, and ginger. The origins of such dishes trace back to Asian street kitchens where simple ingredients transform into culinary masterpieces. The cold salad gains special expressiveness after being infused with aromatic dressing, revealing layers of sweetness, acidity, and mild spiciness. Sesame seeds add texture and a delicate nutty note. An ideal choice for a light dinner or refreshing snack on a hot day, this salad delights not only with its taste but also with vibrant colors that awaken the appetite.
1
Cut the boiled chicken and carrot. Slice the bell pepper into strips. In a large bowl, mix the cooked pasta, boiled chicken, peas, carrot, red bell pepper, and green onion.
- Chicken breast fillet: 250 g
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Pasta: 250 g
- Frozen green peas: 2 glasss
- Spring onion: 1 bunch
2
In a small bowl, mix soy sauce, canola oil, rice vinegar, sesame oil, garlic, brown sugar, grated ginger, and chili oil.
- Light soy sauce: 0.5 glass
- Canola oil: 0.3 glass
- Wine vinegar: 0.3 glass
- Sesame oil: 2 tablespoons
- Garlic: 20 g
- Brown sugar: 2 tablespoons
- Fresh ginger: 1 tablespoon
- Chili oil: 0.3 teaspoon
3
Pour the dressing over the salad and mix.
4
Sprinkle with sesame seeds.
- Sesame seeds: 2 tablespoons
5
Cover with a lid and place in the refrigerator for 2 hours, then serve at the table. Enjoy your meal!
