This salad makes a refreshing change from your daily bread. For a fabulous vegetarian dinner, simply omit the chicken.
- Portion size 4 servings
- 2 cups penne pasta (6 oz/175 g)
- 2 cups cubed cooked chicken (3/4 lb/375 g)
- 1 sweet red pepper
- 2 stalk celery
- 4 green onion
- 2 apple
- 1 cup bean sprouts
- 1/4 cup coriander leaf
- 2 teaspoons chopped peanut
- 1/4 cup lime juice
- 3 tablespoons light soy sauce
- 3 tablespoons water
- 3 tablespoons sesame oil
- 3 tablespoons peanut butter
- 1 tablespoon granulated sugar
- 1 clove garlic minced
- 1/2 teaspoon hot pepper sauce
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 fo 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.
Nutritional facts <b>Per serving:</b> about
- Protein 36 g
- Calories 595.0
- Total fat 26 g
- Total carbohydrate 56 g