Chicken Salad with Spinach Pasta & Mustard Sesame Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound boneless, skinless chicken breasts, trimmed and poached1 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
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.
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.
Nutritional Info 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
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