Recipes
ASIAN CHICKEN PASTA SALAD
Joel whips up an Asian Chicken Pasta Salad for MasterChef Chef Khalid Mohammed of the Chaud Restaurant group.
Ingredients
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
Directions
- Cut the chicken breasts into chunks or slices. Set aside.
- Mix together the lime juice, sesame seed oil, olive oil, soy sauce, ginger, garlic and sugar. This is both the marinade and the dressing.
- Pour approximately ¼ of the dressing over the chicken breasts and mix well. Let marinate for at least ½ hour.
- 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.
- 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.
- Salad can be served at room temperature or cold.
