Go Back
+ servings
clean eating Asian chicken pasta salad

Asian Chicken Pasta Salad

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 8 oz brown rice noodles
  • 3 cups romaine lettuce
  • 1/2 cup carrot grated (about 1 medium carrot)
  • 1 Tbsp sesame seeds

Sauce

  • 1/3 cup mayonnaise no sugar listed in ingredients
  • 2 Tbsp white wine vinegar
  • 2 Tbsp Bragg Liquid Aminos
  • 1 1/2 Tbsp honey
  • 1 1/2 Tbsp sesame oil
  • 1 tsp natural peanut butter
  • 1/4 tsp rice wine vinegar
  • 1 tsp bottled minced garlic
  • 1/8 tsp hot sauce

Instructions

Cook Chicken: Instant Pot

  • Add 1 cup water to instant pot. Fit insert with trivet. Place chicken on trivet. Lock lid; set valve to sealing. Program for manual-high and 20 minutes. Use quick release or natural pressure release.
  • Remove chicken from instant pot and shred using two forks or an electric mixer. Set aside.
  • While chicken is cooking, cook noodles according to package directions. Drain. Chop lettuce.
  • Add chicken, noodles, lettuce, carrot, and sesame seeds to a large bowl. toss well. Set aside.

Sauce

  • Combine all sauce ingredients in a blender. Blend well. Pour over chicken mixture and toss well to coat.

Cook Chicken: Stovetop

  • Bring pot of water to a boil. Add chicken. Boil 20 minutes. Remove from water and shred chicken with two forks or in an electric mixer. Set aside.
  • While chicken is cooking, cook noodles according to package directions. Drain. Chop lettuce.
  • Add chicken, noodles, lettuce, carrot, and sesame seeds to a large bowl. toss well. Set aside.

Sauce

  • Combine all sauce ingredients in a blender. Blend well. Pour over chicken mixture and toss well to coat.
Tried this recipe?Let us know how it was!