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Chicken Salad with Bow Ties & Mustard-Sesame Dressing

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  8 servings, 1 1/2 cups each
Ginger “juice” and Dijon mustard add a unique intensity to this chicken pasta salad. Make it a meal: Apricot-Almond Clafouti is a delicious finish.
1 pound   boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 4-inch piece  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-inch-by-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 Tip)

Tip: 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. To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1 1/2 cups each
Calories: 296
Fat. Total: 4g
Protein: 19g
Carbohydrates, Total: 47g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 31mg
Sodium: 218mg
% Cal. from Fat: 12%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia Reviewed: 07/21/2010
A Real Winner!!!
My family loved this salad! I added 1-2 Tbsp. of chopped fresh basil as an well! Found I needed to make an extra half recipe of the dressing(minus more ginger juice) to make it work.
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