- Special Pricing
Chicken Salad with Bow Ties & Mustard-Sesame Dressing
- Active Time 35m
- Total Time 35m
8 servings, 1 1/2 cups each
Ginger “juice” and Dijon mustard add a unique intensity to this chicken pasta salad.
- 1 pound boneless, skinless chicken breasts, trimmed and poached (see Ingredient Notes)
- 1 piece (4 inches) fresh ginger, peeled
- 3 tablespoons Dijon mustard
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 1/2 teaspoons sugar
- 1/2 teaspoon reduced-sodium soy sauce
- 8 ounces snow peas, stems and strings removed
- 1 pound whole-wheat bow-tie (farfalle) pasta
- 2 stalks celery, sliced on the bias
- 1 red bell pepper, seeded and cut into 1/4 x 3-inch strips
- 2 scallions, green part only, thinly sliced on the diagonal
- Salt & freshly ground pepper to taste
- 1 tablespoon sesame seeds, toasted (see Ingredient Notes)
Thinly slice chicken and chill.
Finely grate ginger into a fine sieve placed over a small bowl. Firmly press out all the liquid with the back of a spoon. (You should have about 1 1/2 tablespoons liquid). Add mustard, vinegar, sesame oil, sugar and soy sauce to the ginger juice and whisk until creamy; set aside.
Bring 4 quarts salted water to a boil. Blanch snow peas in boiling water for 1 minute. Remove them with a slotted spoon and transfer to a colander. Rinse under cold running water and set aside. Return the water to a boil, add pasta and cook until just tender, about 8 to 10 minutes or according to package directions. Drain and rinse with cold water; set aside.
Combine celery, bell pepper, scallions and the reserved chicken, snow peas and pasta in a large bowl. Add dressing and toss to coat. Taste and adjust seasonings with salt and pepper. Transfer to a serving platter and garnish with sesame seeds. Serve immediately.
Chicken - To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Seasame Seeds - To toast sesame seeds, place them in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
296 calories; 4g total fat; 1g total saturated fat; 31mg cholesterol; 218mg sodium; 47g carbohydrates; 6g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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