Thai Style Pasta, Chicken and Apple Salad
Ingredients: (Serving: 4)
- 2 cups (500 mL) penne pasta, (6 oz/175 g)
- 2 cups (500 mL) cubed cooked chickens, (3/4 lb/375 g)
- 1 sweet red pepper
- 2 stalk celery
- 4 green onions
- 2 apples
- 1 cup (250 mL) bean sprouts
- 1/4 cup (60 mL) coriander leaves
- 2 tsp (10 mL) chopped peanuts
Dressing:
- 1/4 cup (60 mL) lime juice
- 3 tbsp (45 mL) light soy sauce
- 3 tbsp (45 mL) water
- 3 tbsp (45 mL) sesame oil
- 3 tbsp (45 mL) peanut butter
- 1 tbsp (15 mL) granulated sugar
- 1 clove garlic, minced
- 1/2 tsp (2 mL) hot pepper sauce
Preparation:
Dressing:
In small bowl, whisk together lime juice, soy sauce, water, oil, peanut butter, sugar, garlic and hot pepper sauce. Set aside.
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and transfer to large bowl. Add chicken and half of the dressing; toss to combine. Let stand for 15 minutes.
Meanwhile, cut red pepper in half crosswise; seed and thinly slice lengthwise. Thinly slice celery and green onions. Core and thinly slice apples. Add to pasta mixture along with bean sprouts and remaining dressing; toss to coat. Serve sprinkled with coriander and peanuts.
**For a fabulous vegetarian dinner, simply omit the chicken.