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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chicken and pasta salad with an asian style dressing. Concocted from a few other similar recipes (uses the sauce from #40882). Ingredients:
1 chicken breast |
300 g dried short pasta (penne, bow-tie, shells, elbow, spiralli etc) |
1 small red pepper |
1 small green pepper |
1 cup peas |
1/2-1 cup unsalted cashews (depending on taste) |
1 (130 g) can corn kernels (drained) |
1 (130 g) can peaches (drained) |
3 tablespoons water (or better, chicken stock) |
1 1/2 tablespoons soy sauce |
1 tablespoon hoisin sauce |
1/2 tablespoon sugar |
1/2 tablespoon olive oil |
1 teaspoon sesame oil |
2 garlic cloves, minced |
1/2 teaspoon ginger, minced |
1/4 teaspoon dried chili pepper flakes |
black pepper |
Directions:
1. Cook pasta according to packet directions, allow to cool.
2. Grill, barbecue or poach the chicken breast until cooked through (approx 15 mins), allow to cool, then cut into bite-size pieces.
3. Whisk all dressing ingredients together.
4. Put cooled pasta in a bowl and add 3 tblsp of the dressing and mix thoroughly.
5. Add the rest of the salad ingredients and mix well.
6. Add the rest of the dressing and mix well.
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