This was something I had at a party, and I just couldn’t let it go. Even my family’s pickiest eaters like this fruity Asian chicken salad. Although it takes longer to prepare because I bake my own chicken, pre-cooked or canned chicken would also taste great.
| Prep Time: | 45 mins |
| Cook Time: | 8 mins |
| Total Time: | 53 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon finely chopped, peeled fresh ginger
- ⅓ cup rice vinegar
- ¼ cup orange juice
- ¼ cup vegetable oil
- 1 teaspoon toasted sesame oil
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons white sugar
- 1 clove garlic, pressed
- 1 (8 ounce) package bow tie (farfalle) pasta
- ½ cucumber – scored, halved lengthwise, seeded, and sliced
- ½ cup diced red bell pepper
- ½ cup coarsely chopped red onion
- 2 diced Roma tomatoes
- 1 carrot, shredded
- 1 (6 ounce) bag fresh spinach
- 1 (11 ounce) can mandarin orange segments, drained
- 2 cups diced cooked chicken
- ½ cup sliced almonds, toasted
Instructions
- To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
- Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
- To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 358 mg |
| Sugars | 11 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today for a pool party luncheon. It was absolutely delicious and everyone raved about it. The dressing is perfect for this.
This is a fabulous recipe! The only substitution I made was instead of sliced almonds I roasted pine nuts and sprinkled on top, as my husband hates almonds. It was delicious! The homemade dressing is perfect as written!
I made it as per instructions and it was a very delicious salad. One I will make again.
This dish was amazing. As I diced everything up I separated it into bags so that I wouldn’t waste a thing. I don’t like dry onion mix but as the other viewers suggested I followed the recipe exactly. So glad I did… This is a winner and would be a show boat for company. I think next time I will top with rice noodle to give it a little crunch. Thank you so much Katrinp for sharing this recipe. PS: The reason I separated everything is so that I didn’t have to eat it all in one sitting…
The ingredients for the salad were good for a potluck dish, not a dinner salad. The dressing needed more sugar. Too tart. With the full package of onion soup l thought it would be too salty. Not so.
It was a nice salad for hot day. However the dressing is bland. Overall say it was not worth the effort given the extensive prep time.
I’m making this again because my husband absolutely raved about it the 1st time. It’s perfect for a hot, non-oven day. What he liked most was the texture and flavor explosions. The crunch of the nuts/cucumber, sweetness of the orange, and garlic/onion combo. Great the next day too!
An hour prep time or more. I would only do this again if I had a helper. For us it needs more seasoning.
Maybe a bit watery? Otherwise, delicious!
absolutely delicious
I thought this salad was awesome and delicious. I did use 2 more cloves of garlic, and to make the chicken more flavorful….I marinated 2 chicken breast in about 1/2 cup of the salad dressing for 6 hours then grilled on the bbq. My fiancee absolutely loved the complex flavors that this salad had, and is great on its own due to the mix of ingredients. Will definitely make again.
I thought this salad was awesome and delicious. I did use 2 more cloves of garlic, and to make the chicken more flavorful….I marinated 2 chicken breast in about 1/2 cup of the salad dressing for 6 hours then grilled on the bbq. My fiancee absolutely loved the complex flavors that this salad had, and is great on its own due to the mix of ingredients. Will definitely make again.
The taste is amazing and the dressing you make first It’s what makes it all.
I marinated the chicken in orange juice and ginger and grill it. I didn’t add spinach since I wasn’t serving it right away
Made as written and something was missing. I checked a couple other other recipes and found they called for 2 tablespoons soy sauce and 1 tablespoon toasted sesame seeds. Sure enough that really kicked it up to an Asian dressing.
I made this for office party, everyone asked for recipe.
So good! I made a few alterations. I dont care for raw red onion, so I subbed chopped green onion, I used fresh squeezed orange for the orange juice, and added a little of the canned mandarin juice. also since my husband doesn’t like vinegar, I cut that amount in half and it still turned out delicious.
Family loved it, will probably add cilantro next time. I did toast some sesame seeds with the sliced almonds to add on top.
Love it. I recommend you to follow every step and if you wish you can add more vegetables as we did. I just steamed some broccoli, but remember to let it cool first or run it through water
Didn’t have rice vinegar and used balsamic instead. Still tasted amazing. Stayed good in the fridge for days and made a ton bc I used 12 oz of pasta.
All enjoyed it!