This salad is great for feeding a crowd and always a favorite!
I have made this salad dozens of times! I have made it for friends coming over for dinner and served it with a side of garlic bread. I have made it for baby and bridal showers, you name it. It makes a ton and is pretty easy to make! Not only that, it’s a gorgeous salad and has the best flavor.
So next time you are in charge of a salad, try this one out and let me know how you liked it!
Oriental Chicken Pasta Salad
Author: Adell Goff
Recipe type: Salad
Ingredients
- 1 box bow tie pasta
- 3 to 4 chicken breast or a rotisserie chicken
- lemon pepper, to taste
- 1 yellow pepper
- 1 orange pepper
- 1 red pepper
- bag of spinach
- FOR THE DRESSING:
- 2 Tablespoons sesame seeds
- 3 Tablespoons dried parsley
- ⅓ cup red wine vinegar
- ⅓ cup soy sauce
- ½ cup canola oil
- 3 Tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- FOR THE ALMONDS:
- 3 Tablespoons butter
- ¼ cup sugar
- 1 cup sliced almonds
Instructions
- Pre-heat oven to 375. Season the chicken with lemon pepper. Bake for 1 hour or until done. If using a rotisserie chicken, pull chicken off and put in a bowl, then sprinkle with lemon pepper. While the chicken is cooking, make the dressing.
- FOR THE DRESSING: Add all of the ingredients into a blender and pulse until combined. Put in the fridge.
- Cook the pasta according to al dente directions rinse and set aside. Slice the peppers. When the chicken is done, let cool then slice into small pieces. In a very large bowl (or 2 bowls if you don't have one big enough) toss the pasta, spinach, peppers, chicken & dressing. Top with the candied almonds & additional sesame seeds if desired.
- FOR THE ALMONDS: In a non-stick skillet melt the butter over medium-low heat. Then add the sugar and almonds cooking just until a light golden brown. Quickly remove from the heat and set on a paper towel until cooled. Be careful not to burn them.
- NOTES: If making this ahead of time. Store the ingredients in separate containers int he fridge and toss all together just before serving. I usually make this with a rotisserie chicken. It is just so easy to pull off the chicken, sprinkle with lemon pepper and you are done.
Recipe Source: my mother-in-law 🙂
I made this today for dinner with friends and it was a HIT! Thank you for the awesome recipe!! Will be making again and again! xo! 🙂
Yay! So glad everyone liked it!
Hi! This looks so good and I want to make it for my bunco group tomorrow night. Do you know how many servings it is?
Thanks!
Jennie
thank you! I don’t know exactly how many servings but I would guess 12-15 people. Sorry, this is late, hope it worked out for you!
fantastic! However next time I will cut back on sugar and parsley. Sweetness was overpowering. I will also try rice vinegar. I didn’t have lemon pepper so I drizzled olive oil over breasts to keep them moist and squeezed lemon juice over them and lightly peppered. They were really tender and flavorful. Oh and the sugared almonds were too sweet and greasy. Save the trouble and just use roasted almonds. Just my thoughts. Season to your taste. A definite keeper!
Let me know how you like it with less sugar and rice vinegar! I agree that it would be great with roasted almonds. Thanks for the feedback! 🙂
I love this!! I’ve made it 2 times already:) I did add wonton salad toppings and mandarin oranges as well and thought it was a great addition. Thanks!
Yum, those sound like a great addition to the salad! I will have to try that soon. Thanks for the feedback, so happy you loved this salad 🙂