Seasoned Peanut Chicken Pasta Salad


1/4 cup NAKANO Original Seasoned Rice Vinegar
1/4 cup peanut butter (creamy or crunchy)
2 tablespoons light soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
8 ounces bowtie pasta or medium size shells (precooked and cooled)
1/2 pound precooked boneless, skinless chicken breast, cubed (1 to 2 cups)
2/3 cup julienned carrot 
1 small cucumber, sliced
1/4 cup chopped cilantro


In a large mixing bowl, whisk together rice vinegar, peanut butter, soy sauce, brown sugar, and garlic until smooth and well combined.

Add pasta, chicken, carrots, and cucumber and gently toss to coat. Cover and refrigerate until ready to serve.

Bring to room temperature before serving and garnish with cilantro.


  • Dressing may be doubled for a more moist salad.
  • Salad may be served warm or cold.
  • Other vegetables may be added such as bell peppers or shredded cabbage.

Makes 4 servings.


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Seasoned Peanut Chicken Pasta Salad
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