Paprika Chicken Pasta Salad

Ingredients for salad

  • 230g penne
  • 300g chicken breast
  • 30g paprika
  • 150g-bag (about 1½ cups) julienned carrots
  • 150g-bag (about 1 cup) baby sweet peppers, seeded and sliced thinly into rings
  • 50g-bag (about 1 cup) bean sprouts
  • 3 Japanese cucumbers, halved, seeded and sliced
  • 3 scallions, sliced
  • Up to 1 bunch fresh cilantro, chopped
  • ½ head or more white cabbage, sliced
  • ½ head or more purple cabbage, sliced
  • 2 cups peanuts, chopped

Ingredients for dressing

  • ½ cup olive oil
  • ¼ cup low-sodium soy sauce
  • ¼ cup oyster sauce
  • ¼ cup rice wine vinegar
  • ¼ cup honey
  • 2tbsp chopped fresh ginger
  • 2tbsp sesame oil
  • 2 cloves garlic, chopped


  1. Cook the penne to al dente according to the package directions. Drain, rinse and let cool.
  2. Season the chicken breast with paprika, salt and pepper. Pan sear until cooked.
  3. Cut chicken into bite-sized slices. Mix with the cooked pasta, vegetables, scallions and cilantro. Add the peanuts and toss well.
  4. For the dressing, combine the ingredients in a medium bowl and whisk. Pour desired amount over the salad, mix well and serve.

Nutrient rich

Besides being a good source of protein, chicken is also rich in vitamins and minerals like vitamins A, B and D, and iron and potassium