Marinated Chicken and Pasta Salad |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative! Ingredients:
3 tablespoons soy sauce |
2 tablespoons honey |
2 tablespoons tomato sauce |
2 tablespoons plum sauce |
1 tablespoon worcestershire sauce |
1 teaspoon sesame seeds |
1 teaspoon chopped fresh basil |
3 skinless, boneless chicken breast halves |
2 cups elbow macaroni |
2 tablespoons olive oil |
1/2 cup low-fat mayonnaise |
1/2 cup fat free sour cream |
1 teaspoon coarse grained prepared mustard |
1 tablespoon honey |
1 tablespoon tomato sauce |
1 teaspoon worcestershire sauce |
1/4 cup shredded sharp cheddar cheese |
1 avocados - peeled, pitted and sliced |
1/2 cup cashews |
Directions:
1. In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
4. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.
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