Asian Chicken Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Was at a BBQ on the weekend and almost had to wrestle the host for the recipe. Ingredients:
2 cups cooked chicken, cut up |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
2 tablespoons water |
1 tablespoon yellow mustard |
1 1/2 teaspoons sesame oil |
1 garlic clove, minced |
1/4 teaspoon hot pepper flakes |
1 cup snow peas, halved |
1 lb linguine or 1 lb asian noodles |
1 red pepper, cut into thin strips |
1/2 cup sliced green onion |
1 (284 ml) can water chestnuts, sliced |
salt & freshly ground black pepper |
Directions:
1. In a small bowl,mix together soy sauce, rice vinegar, water, mustard, sesame oil, garlic and hot pepper flakes, set aside.
2. Blanch snow peas in a pot of boiling water for 1 minute. Drain immediately and plunge into cold water. Drain again. Pat dry with paper towel.
3. Cook pasta or noodles according to package directions, drain. Rinse with cold water to cool quickly and drain well.
4. In a large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, water chestnuts and reserved dressing. Refrigerate 30 minutes.
5. Well chilled, this salad will keep for up to two days.
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