Szechuan Pasta Chicken Salad
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
noodles
thin |
|
¾ | cup |
soy sauce, tamari
|
|
¼ | cup |
peanut oil
|
|
2 | cups |
mayonnaise
|
|
1 | tablespoon |
dijon mustard
|
|
¼ | cup |
sesame oil
|
|
2 |
chicken breasts
boneless, skinless |
* | |
6 |
scallions, spring or green onions
thinly sliced |
* | |
2 |
carrots
peeled, chopped |
* | |
1 |
sweet bell peppers
red, chopped |
* | |
8 | ounces |
bamboo shoots
sliced |
|
½ | cup |
cilantro
fresh, chopped |
|
½ | pound |
snow pea pods
chopped, trimmed |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
noodles
thin |
|
177 | ml |
soy sauce, tamari
|
|
59 | ml |
peanut oil
|
|
473 | ml |
mayonnaise
|
|
15 | ml |
dijon mustard
|
|
59 | ml |
sesame oil
|
|
2 | each |
chicken breasts
boneless, skinless |
* |
6 | each |
scallions, spring or green onions
thinly sliced |
* |
2 | each |
carrots
peeled, chopped |
* |
1 | each |
sweet bell peppers
red, chopped |
* |
231.2 | ml/g |
bamboo shoots
sliced |
|
118 | ml |
cilantro
fresh, chopped |
|
226.8 | g |
snow pea pods
chopped, trimmed |
Directions
Poach and cool chicken breasts.
Cut into bite-sized pieces and reserve.
Cook noodles.
Drain and toss into a large bowl with ½ cup soy sauce, then peanut oil.
Cool to room temperature, occasionally stirring the noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining ¼ 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, preferable overnight.
Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry.
Garnish with sesame seeds.