Garlic chicken salad with pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta; cooked and drained |
| 4 | tablespoons | Oriental sesame oil |
| 1 | Chicken breast; boned and skinned | |
| ¼ | cup | Rice wine vinegar or cider vinegar |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Chili oil |
| 2 | tablespoons | Garlic; minced |
| ¼ | teaspoon | Crushed red pepper; or to taste |
| 1 | large | Red or green pepper-- cut into strips |
| ¼ | cup | Scallion; chopped |
| 2 | tablespoons | Parsley; chopped |
Directions
Posted by Judy Nevius:
Toss pasta with 1 tablespoon sesame oil in a large bowl; cool to room temperature. Cook chicken in boiling salted water to cover 10 minutes or until center is opaque. Drain, cool and tear into long shreds. Whisk remaining 3 tablespoons sesame oil, the vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and marinate 10 minutes at room temperature. Add chicken and marinade to pasta; toss to mix. Heat chili oil in a small skillet over medium -high heat. Add garlic and crushed red pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and green onions; cook 1 minute longer. Pour over pasta; add parsley and toss.
Cover and chill for several hours or can be served immediately.
Posted to recipelu-digest by molony <molony@...> on Mar 06, 1998