Asian Pasta Salad with Chicken

and Peaches
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Asian Pasta Salad with Chicken
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Healthy, because

Even smarter

This dish is well rounded because it contains carbs from the pasta, protein from the chicken, and nutrients from the vegetables and fruits. 

You can leave out the chicken and use vegetable broth for a vegetarian variation, and you can use rice noodles for a more Asian style. 

Ingredients

for
4
For Dressing
¼ cup Chicken broth
3 tablespoons soy sauce
2 tablespoons Hoisin sauce
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
3 cloves garlic (peeled and minced)
1 teaspoon freshly grated ginger (peeled and grated)
½ teaspoon crushed Red pepper flakes
freshly ground Black pepper (to taste)
For the Salad
16 ounces boneless, skinless Chicken breasts
8 ounces Angel hair
3 medium Peaches peeled and sliced, or mango, pineapple)
1 red Bell pepper (rinsed; seeded and cut into strips)
2 cups Baby greens (roughly chopped)
2 scallions (rinsed and chopped)
¼ cup chopped, fresh cilantro
2 tablespoons Sunflower seed (or pumpkin seeds)
2 tablespoons shelled Peanuts (roughly chopped)
How healthy are the main ingredients?
Chicken breastsoy sauceSunflower seedsugargarlicginger

Preparation steps

1.
For Dressing:
2.
In a small bowl, combine all dressing ingredients; whisk until well combined.
3.
For the Salad:
4.
Rinse the chicken under cold running water and pat dry. Gently poach chicken breasts in simmering water for 12 to 15 minutes, covered, until no longer pink inside.
5.
Drain well; let cool slightly and cut into bite size pieces.
6.

Meanwhile, cook pasta according to package directions, until al dente. Drain and toss while warm with 3 tablespoons of dressing.

7.

In a large bowl or pot, combine pasta, chicken, fruit, red pepper strips, baby greens, green onions, and cilantro. Drizzle with remaining dressing. Toss well and sprinkle with sunflower or pumpkin seeds and peanuts. Serve.