Wasabi Chicken Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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This is a bit of a fusion salad - combining the creamy freshness of a pasta salad, with the oriental zing of wasabi and soy. This recipe works very well with cooked shrimp instead of chicken. I've been a little modest with the amount of wasabi in this recipe. Read more . If you really like horseradish, by all means double the amount I've suggested. Ingredients:
2 cups cooked chicken breast, diced (if starting from scratch, roast the chicken breast with a little soy sauce for a nuttier flavour) |
2 cups cooked pasta (rotini or penne works best) |
1 green bell pepper, diced |
2 stalks of celery, diced |
2 green onions, minced |
1/2 small onion, minced |
1 small cucumber, diced |
2 heads of romaine lettuce or butter lettuce, washed, dried and torn. |
for the dressing |
1 cup mayonnaise |
2 tbsp lemon juice |
1 tbsp red wine vinegar (or rice wine vinegar, if you have it) |
1 tbsp soy sauce |
1/2 tsp wasabi powder or paste (more if you like it spicy) |
1 clove garlic |
salt, pepper and a little sugar to taste |
Directions:
1. In a bowl, assemble all ingredients except the lettuce. It's not a bad thing if the pasta is still warm from cooking - it will suck up the dressing better.
2. For making the dressing, put all dressing ingredients in a blender, making sure that the garlic becomes finely minced. Taste and add sugar or salt if needed. You're after a slightly sweet and sour zing.
3. Add the dressing to the bowl full of ingredients and toss until all elements are thoroughly coated. Chill in fridge for at least 4 hours.
4. Serve on a bed of lettuce.
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