This refreshing Asian-inspired chicken pasta salad is full of vibrant textures and flavors. Tender chicken, crisp pea pods, earthy mushrooms, and sweet mandarin oranges are tossed with a nutty sesame dressing and topped with crunchy fried won ton strips for a satisfying main dish or side. Perfect for potlucks, picnics, or a light dinner.
INGREDIENTS:
8 ounces fusilli pasta, cooked and drained
1 ¼ lbs. boneless, skinless chicken breast, cooked and cut julienne
8 ounces fresh pea pods, blanched and halved lengthwise
½ cup chopped green onions
1 1/2 cups thinly sliced mushrooms
kosher salt and freshly ground pepper, to taste
½ lb. won ton skins
3-4 fresh mandarin oranges, peeled and segmented
Sesame Dressing (use only 1 cup of this to dress salad):
1 egg yolk
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon pepper
1 cup sesame oil
1/2 cup vegetable oil
METHOD:
Prepare the sesame dressing:
In a small heavy saucepan, whisk together the egg yolk and soy sauce. Cook over very low heat, stirring constantly, until the mixture reaches 160°F. Place the pan in ice water and stir to cool quickly.
Transfer mixture to a blender. Add vinegar, sugar, and pepper; blend until smooth.
Slowly drizzle in the sesame and vegetable oils while blending until fully incorporated. Set aside.
Make the pasta salad:
In a large bowl, combine cooked pasta, chicken, pea pods, green onions, and mushrooms. Toss gently.
Add about 1 cup of sesame dressing and toss again to coat evenly. Season with salt and pepper. Cover and chill until ready to serve.
Fry the won ton strips:
Slice won ton skins into ¼-inch strips. Heat vegetable oil in a skillet to 350°F. Fry strips in batches for 30–60 seconds until golden brown. Drain on paper towels.
Assemble the salad:
Top chilled salad with crispy fried won tons and mandarin orange segments just before serving.
