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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.4
  • Total Fat: 3.2 g
  • Cholesterol: 56.4 mg
  • Sodium: 207.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 17.5 g

View full nutritional breakdown of Chicken Salad with Spinach Pasta & Mustard Sesame Dressing calories by ingredient
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Chicken Salad with Spinach Pasta & Mustard Sesame Dressing

Submitted by: NADALIA

Introduction

An adaptation of a recipie I found online, it was already healthym this is just adapted for the ingredients I used. An adaptation of a recipie I found online, it was already healthym this is just adapted for the ingredients I used.
Number of Servings: 8

Ingredients

    1 pound boneless, skinless chicken breasts, trimmed and poached
    1 4-inch piece fresh ginger, peeled
    3 tablespoons Dijon mustard
    2 tablespoons rice wine vinegar
    1 tablespoon sesame oil
    1 1/2 teaspoons sugar
    1/2 teaspoon soy sauce
    8 ounces snow peas, stems and strings removed
    1 pound whole-wheat bow-tie (farfalle) pasta
    2 stalks celery, sliced on the bias
    1 red bell pepper, seeded and cut into 1/4-inch-by-3-inch strips
    2 scallions, green part only, thinly sliced on the diagonal

Directions

Thinly slice chicken and chill.


Finely grate ginger into a fine sieve placed over a small bowl. Firmly press out all the liquid with the back of a spoon. (You should have about 1 1/2 tablespoons liquid). Add mustard, vinegar, sesame oil, sugar and soy sauce to the ginger juice and whisk until creamy; set aside.


Bring 4 quarts salted water to a boil. Blanch snow peas in boiling water for 1 minute. Remove them with a slotted spoon and transfer to a colander. Rinse under cold running water and set aside. Return the water to a boil, add pasta and cook until just tender, about 8 to 10 minutes or according to package directions. Drain and rinse with cold water; set aside.


Combine celery, bell pepper, scallions and the reserved chicken, snow peas and pasta in a large bowl. Add dressing and toss to coat.


Number of Servings: 8

Recipe submitted by SparkPeople user NADALIA.






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