Chilled Oriental Chicken Pasta Salad

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Thursday, January 01, 2004

Categories:

Asian/Entree

Yield:

6 - 8 servings

Ingredients:

For the Pasta Salad:1 lb. favorite pasta, cooked per package directions and drained
1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into 1 inch cubes
2 cups frozen petite peas, thawed
1 carrot, peeled and sliced
1 red bell pepper, cored and cut into julienne strips
4 green onions, chopped

For the dressing:
1/2 cup lite soy sauce
1/4 cup canola oil
1/4 cup rice wine vinegar
2 tbsp. sesame oil
1 tbsp. garlic, minced
2 tbsp. dark brown sugar
1 tbsp. fresh ginger, grated
2 drops hot chili oil
2 tbsp. white sesame seeds

Directions:

In a large bowl, combine the cooked linguine, cooked chicken, peas, carrot, red bell pepper and green onion. In a small, bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic , brown sugar, ginger and chili oil. Pour over the chicken pasta mixture and toss to combine. Sprinkle on the sesame seeds. Cover and refrigerate for 2 hours before serving.

Nutrition Facts:

Source:

Ken Oliver, Cooking With Ken, e-mail: koliver@prudential-ok.com