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Asian style pasta salad 2022-09-09 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

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Accompaniments, Main course

0:20

Preparation

0:20

COOKING

1:40

TOTAL TIME

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Ingredients

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2

boneless chicken breasts

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FRESH CHICKEN DRUMSTICKS OR THIGHS

$2.99 /lb

BREADED OR MARINATED

FRESH MARINATED SKINLESS CHICKEN BREAST BONE IN

$5.99 /lb

1/2 cup

creamy sesame asian dressing

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HIDDEN VALLEY RANCH DRESSING

$3.99 ea.

473 ml SELECTED VARIETIES

HIDDEN VALLEY RANCH DRESSING

$3.99 ea.

473 ml SELECTED VARIETIES

300 g

farfalle

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CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

2 for/ $5.00

340 - 375 g SELECTED VARIETIES

ANNIE’S PASTA DINNER

2 for/ $6.00

149 - 170 g SELECTED VARIETIES

CATELLI SMART, BISTRO OR WHOLE GRAINS PASTA

2 for/ $5.00

340 - 375 g SELECTED VARIETIES

ANNIE’S PASTA DINNER

2 for/ $6.00

149 - 170 g SELECTED VARIETIES

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

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SUMO MANDARINS

$4.99 /lb

PRODUCT OF U.S.A.

1/2 cup

cashew nuts

2 tablespoons

Sesame seeds

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BOB’S RED MILL FLAX SEED

$4.49 ea.

368 g

3

green onions, chopped

won ton chips to taste

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PILLSBURY VALENTINE’S COOKIE DOUGH

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206 - 454 g SELECTED VARIETIES WHILE QUANTITIES LAST

PILLSBURY VALENTINE’S COOKIE DOUGH

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206 - 454 g SELECTED VARIETIES WHILE QUANTITIES LAST

For the Dressing :

1/4 cup

creamy sesame asian dressing

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HIDDEN VALLEY RANCH DRESSING

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473 ml SELECTED VARIETIES

HIDDEN VALLEY RANCH DRESSING

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473 ml SELECTED VARIETIES

1/4 cup

real mayonnaise

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HELLMANN’S MAYONNAISE

$4.49 ea.

340 ml

1/4 cup

vegetable oil

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SAVE $2.91

Unico Vegetable oil

$9.88 ea.

3 L

1 tablespoon

soya sauce

2 teaspoons

lime juice

2 teaspoons

honey

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PEACE RIVER HOT HONEY

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375 g SELECTED VARIETIES

3 teaspoons

spicy chili garlic Oil

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Unico Vegetable oil

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3 L

1 teaspoon

rice vinegar

1 teaspoon

Garlic powder

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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

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