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Asian style pasta salad 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
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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

Asian style pasta salad

Rate this recipe
2 Votes
6
Accompaniments, Main course
0:20
Preparation
0:20
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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