Szechuan pasta chicken salad
Pasta Chicken Salad Vegetables
Last updated 6/12/2012 12:53:29 AM. Recipe ID 15296. Report a problem with this recipe.
Title: Szechuan pasta chicken salad
Categories: Salads, Pasta, Chicken, Vegetables
Yield: 1 Servings
1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless
6 Green onions, thinly sliced
2 Carrots, peeled & coarsely
1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
1 (6-oz.) jar mini corn on the
Cob, drained and thinly
1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed,
Cut into julienne, blanched
Then cooled in cold water,
Lightly toasted sesame seeds
Szechuan chili oil
Poach and cool chicken breasts. Cut into bite-sized pieces and
Cook noodles. Drain and toss into a large bowl with 1/2 cup soy
sauce, then peanut oil. Cool to room temperature, occassionally
stirring the noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup
soy sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise
mixture and blend well. Cover and refrigerate until ready to serve,
Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
Serves 10 to 12 as a salad.
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