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Asian style pasta salad
2022-09-09
https://www.metro.ca/userfiles/image/recipes/salade-pates-asiatique-11998.jpg
PT20M
PT20M
PT1H40M
In an airtight dish, toss the chicken with the creamy dressing and marinate in the refrigerator for at least 1 hour, up to 6 hours. Allow chicken to temper for 30 minutes before cooking.In a skillet over medium heat with 1 tbsp. sesame oil, cook chicken, covered on top, for 8 minutes on each side or until cooked through. Let cool before slicing thinly.In a pot of boiling salted water, cook pasta until al dente, drain and cool.When ready, combine pasta with edamame, carrots, red cabbage, napa cabbage, chicken, cashews, sesame seeds, green onions and dressing and toss to combine.Serve with fried won ton strips.For the dressing:Combine all ingredients, then mix until smooth.Taste and adjust seasoning.Keep refrigerated until ready to use.Source: Folks and Forks
6
5
2
5
5
2 boneless chicken breasts
1/2 cup creamy sesame asian dressing
300 g farfalle
3/4 cup edamame
1 cup julienned carrot
1 cup finely chopped red cabbage
1 cup finely chopped napa cabbage
1 cup frozen mandarin oranges
1/2 cup cashew nuts
2 tablespoons Sesame seeds
3 green onions, chopped
won ton chips to taste
For the Dressing :
1/4 cup creamy sesame asian dressing
1/4 cup real mayonnaise
1/4 cup vegetable oil
1 tablespoon soya sauce
2 teaspoons lime juice
2 teaspoons honey
3 teaspoons spicy chili garlic Oil
1 teaspoon rice vinegar
1 teaspoon Garlic powder
Asian style pasta salad
6
Accompaniments, Main course
0:20
Preparation
0:20
COOKING
1:40
TOTAL TIME
Ingredients
-
2
boneless chicken breasts
-
1/2 cup
creamy sesame asian dressing
-
300 g
farfalle
-
3/4 cup
edamame
-
1 cup
julienned carrot
-
1 cup
finely chopped red cabbage
-
1 cup
finely chopped napa cabbage
-
1 cup
frozen mandarin oranges
-
1/2 cup
cashew nuts
-
2 tablespoons
Sesame seeds
-
3
green onions, chopped
-
won ton chips to taste
-
For the Dressing :
-
1/4 cup
creamy sesame asian dressing
-
1/4 cup
real mayonnaise
-
1/4 cup
vegetable oil
-
1 tablespoon
soya sauce
-
2 teaspoons
lime juice
-
2 teaspoons
honey
-
3 teaspoons
spicy chili garlic Oil
-
1 teaspoon
rice vinegar
-
1 teaspoon
Garlic powder
Preparation
In an airtight dish, toss the chicken with the creamy dressing and marinate in the refrigerator for at least 1 hour, up to 6 hours. Allow chicken to temper for 30 minutes before cooking.
In a skillet over medium heat with 1 tbsp. sesame oil, cook chicken, covered on top, for 8 minutes on each side or until cooked through. Let cool before slicing thinly.
In a pot of boiling salted water, cook pasta until al dente, drain and cool.
When ready, combine pasta with edamame, carrots, red cabbage, napa cabbage, chicken, cashews, sesame seeds, green onions and dressing and toss to combine.
Serve with fried won ton strips.
For the dressing:
Combine all ingredients, then mix until smooth.
Taste and adjust seasoning.
Keep refrigerated until ready to use.
Source: Folks and Forks
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