Satay Chicken Pasta Salad

Name: Satay Chicken Pasta Salad
Yield: 8 cups 6 servings of 1 1/2 cups
Ingredients: 8 oz (250 g) uncooked bow tie pasta; 1 cup (250 mL) lite Asian vinaigrette salad dressing; 2 tbsp (30 mL) Asian Seasoning Mix; 2 tbsp (30 mL) peanut butter; 2 medium carrots, peeled; 1 medium red bell pepper; ½ cup (125 mL) dry-roasted peanuts; 1 cup (250 mL) lightly packed fresh basil; 3 cups (750 mL) diced cooked chicken (about 1 lb/500 g); Additional chopped peanuts (optional)

This delicious and colorful main-dish salad gets its distinct flavor from a simple dressing inspired by Thai peanut sauce.

Ingredients

8 oz (250 g) uncooked bow tie pasta
1 cup (250 mL) lite Asian vinaigrette salad dressing
2 tbsp (30 mL) Asian Seasoning Mix
2 tbsp (30 mL) peanut butter
2 medium carrots, peeled
1 medium red bell pepper
½ cup (125 mL) dry-roasted peanuts
1 cup (250 mL) lightly packed fresh basil
3 cups (750 mL) diced cooked chicken (about 1 lb/500 g)
Additional chopped peanuts (optional)

Directions

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using medium Stainless Mesh Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside.
Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.
Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife.
Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.

Yield:

8 cups
6 servings of 1 1/2 cups

Nutrients per serving:

U.S. Nutrients per serving: Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tips:

If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed, and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.