Asian chicken salad

 

One of the things I love about this salad is that it is what I like to call a “clean” salad – it is not tossed; rather more like assembled on your plate, and you dissemble it while you are eating it. Peanut sauce with chicken, pasta, and thin sliced vegetables is so pleasing to eat. It has great taste and textures, and even feels healthy with every single bite. Enjoy! (makes 4 servings)

Asian chicken salad

Peanut sauce:

2 tablespoons of peanut butter

1 tablespoon of soy sauce

1 tablespoon of honey or maple syrup

3 tablespoons of vinegar

2 tablespoons of fresh lime juice

1 teaspoon of grated ginger

1 tablespoon of minced or chopped garlic

1 tablespoon canola oil

2 tablespoons of chopped fresh mint leaves

1 quart of chicken broth

1 – 1 1/2 pounds of boneless chicken breasts

1 pound of cappellini pasta

1 English cucumber, sliced into thin strips

1 red or orange bell pepper, cut into thin strips

1 or 2 carrots, cut into thin strips

Peanut sauce: In your food processor, place the peanut butter, soy sauce, honey, 1 tablespoon of vinegar, 1 tablespoon of lime juice, garlic and ginger. Process until smooth. Set aside.

Whisk the rest of the vinegar with the lime juice, mint, and oil in a small bowl.

Boil the chicken broth in a large pot, add the chicken, and simmer until the chicken is completely cooked, about 20 minutes. Remove the chicken and reserve the stock. After the chicken has cooled, shred it into bit-sized pieces. Toss with the peanut sauce.

Bring the broth back to a boil, and cook the pasta until al dente. Drain, and toss with the vinagrette.

Assemble your plates with the vegetables decoratively placed on each plate, topped by a serving of pasta, and then the chicken.