Asian Pasta Salad with Chicken
and Peaches
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Healthy, because
Even smarter
This dish is well rounded because it contains carbs from the pasta, protein from the chicken, and nutrients from the vegetables and fruits.
You can leave out the chicken and use vegetable broth for a vegetarian variation, and you can use rice noodles for a more Asian style.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Dressing
- ¼ cup Chicken broth
- 3 Tbsps soy sauce
- 2 Tbsps Hoisin sauce
- 1 Tbsp granulated sugar
- 1 Tbsp vegetable oil
- 2 tsps toasted sesame oil
- 3 cloves garlic cloves (peeled and minced)
- 1 tsp freshly grated ginger (peeled and grated)
- ½ tsp crushed Red pepper flakes
- freshly ground Black pepper (to taste)
- For the Salad
- 16 ozs boneless, skinless Chicken breasts
- 8 ozs Angel hair
- 3 medium Peaches peeled and sliced, or mango, pineapple)
- 1 red Bell pepper (rinsed; seeded and cut into strips)
- 2 cups Baby greens (roughly chopped)
- 2 scallions (rinsed and chopped)
- ¼ cup chopped, fresh cilantro
- 2 Tbsps Sunflower seed (or pumpkin seeds)
- 2 Tbsps shelled Peanuts (roughly chopped)
Preparation steps
1.
For Dressing:
2.
In a small bowl, combine all dressing ingredients; whisk until well combined.
3.
For the Salad:
4.
Rinse the chicken under cold running water and pat dry. Gently poach chicken breasts in simmering water for 12 to 15 minutes, covered, until no longer pink inside.
5.
Drain well; let cool slightly and cut into bite size pieces.
6.
Meanwhile, cook pasta according to package directions, until al dente. Drain and toss while warm with 3 tablespoons of dressing.
7.
In a large bowl or pot, combine pasta, chicken, fruit, red pepper strips, baby greens, green onions, and cilantro. Drizzle with remaining dressing. Toss well and sprinkle with sunflower or pumpkin seeds and peanuts. Serve.
