Asian-Style Chicken and Pasta Salad
Pasta bows taste deliciously different when combined with an exotic dressing of fish sauce, fresh red chili and rice vinegar in a moist Asian-style chicken and pasta salad. Fresh crunchy vegetables complete this well-balanced main-course dish.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes + cooling, standing and marinating | 30minutes |
| Servings | Prep Time |
| 4servings | 20minutes + cooling, standing and marinating |
| Cook Time |
| 30minutes |
Ingredients
- 450 g chicken breasts
- 2 slices lemon or lime
- 1 tbsp rice wine (sake or mirin) or dry sherry
- 300 g farfalle (pasta bows)
- 1 large carrot cut into matchstick strips
- 1 red pepper seeded and cut into matchstick strips
- 2 stalks celery cut into matchstick strips
- 1/2 large cucumber halved, seeded and cut into matchstick strips
- Dressing
- 2 tbsp fish sauce
- 1 tsp caster (superfine) sugar
- 1 tbsp rice vinegar, cider vinegar or white wine vinegar
- 1 tbsp reduced-salt soy sauce
- 1 small fresh red chili seeded and finely chopped
- 1 large garlic clove crushed
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Ingredients
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Instructions
- Place the chicken breasts in a large shallow pan and pour over enough water to cover them. Add the lemon or lime slices and the rice wine or sherry, and heat until just simmering. Reduce the heat and poach the chicken for 20 minutes or until cooked through. Remove from the heat and cover the pan, then leave the chicken to cool completely in the cooking liquid.
- Meanwhile, cook the pasta in boiling water for about 10–12 minutes, or according to the package instructions, until al dente. Drain, rinse under cold running water and drain again. Set the pasta aside until cool.
- Place the carrot, red pepper, celery and cucumber in a large salad bowl. To make the dressing, mix together the fish sauce and sugar, stirring until the sugar dissolves, then add the vinegar, soy sauce, chili and garlic. Pour the dressing over the raw salad vegetables.
- Drain the cooled chicken and pat dry on paper towel, then cut into bite-sized pieces. Stir the chicken and pasta into the dressed vegetables. Cover and leave to marinate in the refrigerator for about 1 hour. Bring the salad to room temperature before serving.
Recipe Notes
Per serving: 393 calories, 32 g protein, 7 g total fat, 2 g saturated fat, 75 mg cholesterol, 47 g total carbohydrate, 5 g sugars, 5 g fibre, 1200 mg sodium
The combination of raw carrots, red pepper and celery makes this Asian-style chicken and pasta salad an excellent source of vitamins, particularly vitamin C.
