This was a first time try at this recipe last night and I just have to say that I can't wait until it is lunchtime so that I can have some more lol. I haven't tried any with the kids yet (we were child free for a couple of hours last night) so I don't know their verdict but I have a feeling they may even like this too!!
If there is one recipe on this blog that you try, make it this one, I am sure you will agree it is totally YUMMY!!! Of course, the best part of it being a salad you can always add in extra salad ingredients, we added in a little cabbage as well.
ASIAN CHICKEN AND PASTA SALAD
1 cup Coconut Cream
3 tablespoons Kecap Manis
Juice of 2 Limes
2 Garlic Cloves, crushed
2 Chillies, finely sliced (I just used 2 tablespoons of Chilli Sauce)
1 tablespoon freshly grated Ginger
2 tablespoons freshly chopped Coriander
4 skinless Chicken Breasts, sliced into strips
2 cups uncooked Pasta Spirals
8 Snowpeas, sliced
1-2 Carrots, sliced julienne style
Handful of Bean Shoots
12 Cherry Tomatoes, quartered
Large Handful of Wild Rocket
1/2 Avocado, chopped
Whisk up the Coconut Cream, Kecap Manis, Lime Juice, Garlic, Chilli Sauce, Ginger and Coriander to form a marinade.
Pour 2/3rd of the marinade over the chicken, reserving the rest of the marinade to be used as a dressing.
Gently mix through to ensure all the chicken is covered, cover the bowl and place in fridge for 2-3 hours.
When ready to cook, boil the pasta until tender.
Pan fry the chicken in a non stick pan, adding the marinade a little at a time as the chicken cooks. Be careful not to burn the chicken!
Blanch the snowpeas, carrots and bean shoots (and cabbage if you added some :-) ) Drain well.
Place the Tomatoes, Rocket and Avocado in a large bowl and toss with the cooked vegetables. Add the pasta and toss through.
Serve onto your serving plates, placing the chicken pieces on top.
Dress with a drizzle of the reserved marinade.
This recipe easily serves 4 adults as a main course.