03 June, 2015

Oriental Chicken Pasta Salad | Stop and Smell the Rosemary

Oriental Chicken Pasta Salad ingredients (10)
Makes 4 servings
12 ozs thin spaghetti
1 chicken bouillon cube dash sesame oil
1.25 light teriyaki sauce (10-ozs)
1/4 cup sesame oil
3 Tbsp grated fresh ginger
2 whole boneless, skinless chicken breasts
1 package (0.88 ounces) dried enoki mushrooms, rehydrated
3 Tbsp toasted sesame seeds
3 green onions, sliced diagonally

For serving
Lettuce leaves

Oriental Chicken Pasta Salad directions
Prepare pasta
Cook spaghetti al dente, adding bouillon cube and sesame oil to cooking water. Drain and rinse. Cover and chill.

Marinate and grill chicken
Combine teriyaki sauce, sesame oil, and ginger. Pour half of the marinade over chicken, reserving other half. Marinate one (1) hour.

Grill chicken. Then, slice into strips and chill.

Assemble and serve salad
Just before serving, toss spaghetti with remaining marinade. Add chicken strips, mushrooms, sesame seeds and green onions. Toss gently to combine.

Serve over a bed of lettuce.

This Oriental Chicken Pasta Salad recipe is from the Junior League of Houston, Inc..  Stop and Smell the Rosemary, Recipes and Traditions to Remember (Houston: The Junior League of  Houston, Inc., 1996), 87.


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