Japanese Chicken Salad with Pasta and Vegetables

A Japanese twist on an Italian favorite, this recipe combines rotisserie chicken and mango slices in a soy dressing with pasta and vegetables.


1 cup

Rotisserie chicken, from the deli, shredded or sliced in strips

1/4 cups

Mango slices

1 tsp.

Lime juice

2 Tbsp.

Soy sauce


Red pepper flakes

2 Tbsp.

Vegetable oil

1/2 cup

Spaghetti, cooked and cooled

1/2 cup

Broccoli, blanched, chilled

1/4 cup

Green bell pepper, sliced, blanched and chilled

1 Tbsp.

Sesame oil


  1. Combine mango and lime juice; let rest for 30 minutes.

  2. Drain and reserve the liquid. Combine the reserved liquid with soy sauce and red pepper.

  3. Add oil and soy and whip. Mixture will thicken somewhat. Pour over chicken; cover and refrigerate for 30 minutes.

  4. Combine remaining ingredients except sesame oil, and toss well in large bowl.

  5. Add chicken mixture and mango. Toss gently and arrange on plate. Drizzle sesame oil over salad.