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Pasta noodles with chicken and dressed in a tamari and brown rice vinegar dressing

Asian Chicken Pasta Salad

A great tasting chicken pasta salad with an Asian style dressing and crunchy vegetables. Perfect for parties and pot luck's.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Author Gerry Speirs


For The Dressing

  • 1/2 cup plus 1 tablespoon tamari
  • 2 tablespoon rice vinegar
  • 3/4 cup brown sugar
  • 1 pinch dry ginger powder
  • 1 teaspoon red pepper flakes or red chili flakes
  • 1/2 cup plus 1 tablespoon water

For The Salad

  • 16 ounces spaghetti pasta noodles cooked as per the directions on the package, drained and cooled
  • 3 cups pulled rotisserie chicken
  • 1/2 cup red pepper slices cut thinly
  • 1/2 cup green pepper slices cut thinly
  • 1/2 cup thinly sliced green onion
  • 1 small carrot thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup plus 2 tablespoon roughly chopped peanuts
  • 1/4 teaspoon red chili flakes
  • Cracked black pepper to taste


  • Place all of the ingredients for the dressing and pulse in a blender or food processor until well combined. Set aside
  • Place the cooled pasta into a large bowl.
  • Add a little dressing and toss to loosen up the noodles from each other.
  • Add the chicken, red and green sliced peppers, green onion, carrot, cilantro, peanuts and chili flakes.
  • Pour in more of the dressing but not all of it.
  • Toss well making sure all of the pasta has been covered.
  • Add more dressing if you prefer, this is optional.
  • Taste the salad and add some black pepper.
  • Serve on a large platter or store covered in the refrigerator until ready to serve.