Chicken Pasta Salad

Oxmoor House
Make Ahead
5 servings (serving size: 2 cups)


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3 (4-ounce) skinned, boned chicken breast halves
3 1/2 cups cooked small pasta shells (cooked without salt or fat)
3 cups fresh broccoli flowerets
1 cup red bell pepper strips
1/4 cup sliced green onions
6 ounces fresh snow pea pods, trimmed
5 tablespoons red wine vinegar
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons sesame seeds, toasted
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 garlic cloves, minced


1. Place chicken in a medium saucepan; add water to cover. Bring to a boil; reduce heat to medium, and cook, uncovered, 15 minutes or until done. Drain; cool chicken slightly. Cut chicken into bite-size pieces.

2. Combine chicken and pasta in a large bowl; add broccoli and next 3 ingredients, tossing gently. Combine vinegar and remaining 7 ingredients in a jar; cover tightly, and shake vigorously. Pour dressing mixture over chicken mixture; toss gently. Cover and chill 2 hours.

Created date

April 2008

Nutritional Information

Calories 381
Caloriesfromfat 27 %
Fat 11.5 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.3 g
Carbohydrate 46.4 g
Fiber 2.6 g
Cholesterol 39 mg
Iron 0.0 mg
Sodium 289 mg
Calcium 0.0 mg