Satay Chicken Pasta Salad
This delicious and colorful main-dish salad gets its distinct flavor from a simple dressing inspired by Thai peanut sauce.
- 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
- 1/2 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)
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.
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.
- 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
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.