Joel whips up an Asian Chicken Pasta Salad for MasterChef Chef Khalid Mohammed of the Chaud Restaurant group.


2 – 3 chicken breasts, boneless and skinless

Marinade and Dressing:

½ cup lime juice

3 tbsp sesame seed oil

2 tbsp olive oil

3 tbsp light soy sauce

2 tbsps minced gingerroot

4 cloves garlic, minced or grated

1tsp sugar

1large cucumber, peeled and seeded

1red or yellow sweet pepper, thinly sliced

1 green sweet pepper, thinly sliced

¼ cup minced fresh herbs (shadon beni, parsley, thyme)

2tbsp chopped chives

½ tsp red pepper flakes or pepper sauce

1 regular pack spaghetti, cooked

Extra oil for frying


  1. Cut the chicken breasts into chunks or slices. Set aside.
  2. Mix together the lime juice, sesame seed oil, olive oil, soy sauce, ginger, garlic and sugar. This is both the marinade and the dressing.
  3. Pour approximately ¼ of the dressing over the chicken breasts and mix well. Let marinate for at least ½ hour.
  4. Heat a little oil in a pan over medium high heat. Add the chicken pieces to the hot oil and cook, allowing the chicken to get golden brown on either side. Remove from pan.
  5. In a large bowl, combine the spaghetti, peppers and cucumber. Add the chicken and mix well. Drizzle the remaining dressing over the salad and mix well. Taste and adjust seasoning if necessary.
  6. Salad can be served at room temperature or cold.

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