Description
This Teriyaki Chicken Pasta Salad is a vibrant and flavorful dish combining tender chicken, al dente pasta, and fresh vegetables all tossed in a delicious homemade teriyaki dressing. Perfect for a quick lunch or light dinner, it can be served immediately or chilled for a refreshing meal.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
Pasta
- 8 oz pasta (penne or rotini)
Vegetables
- 1 bell pepper (diced)
- 1 cup grated carrots
- 2 green onions (sliced)
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tsp fresh ginger (grated)
- 2 garlic cloves (minced)
Instructions
- Cook Pasta: Bring a pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken for 6-7 minutes on each side until golden brown and thoroughly cooked. Remove from heat and allow to cool before chopping the chicken into bite-sized pieces.
- Prep Vegetables: Dice the bell pepper, grate the carrots, and slice the green onions to prepare all the fresh vegetables for the salad.
- Make Teriyaki Sauce: In a small bowl, whisk together low-sodium soy sauce, honey or maple syrup, freshly grated ginger, and minced garlic to create a flavorful teriyaki dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped chicken, diced bell pepper, grated carrots, and sliced green onions. Pour the teriyaki sauce over the mixture and toss gently until everything is evenly coated.
- Serve or Chill: Serve the salad immediately for a fresh, warm dish or refrigerate to enjoy a chilled and refreshing pasta salad later.
Notes
- Use low-sodium soy sauce to keep the sodium content moderate.
- Substitute honey with maple syrup for a vegan-friendly option.
- For extra crunch, add chopped nuts like cashews or almonds when serving.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Use whole wheat or gluten-free pasta to tailor to dietary preferences.
