Chicken Salad with Bow Ties & Mustard-Sesame Dressing

0 Reviews
From: EatingWell Magazine March/April 1994

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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)

Preparation

  • Active

  • Ready In

  1. Thinly slice chicken and chill.
  2. 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.
  3. 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.
  4. 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.
  • Tips: 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.

Nutrition information

  • Per serving: 296 calories; 4 g fat(1 g sat); 6 g fiber; 47 g carbohydrates; 19 g protein; 25 mcg folate; 31 mg cholesterol; 3 g sugars; 0 g added sugars; 594 IU vitamin A; 34 mg vitamin C; 36 mg calcium; 1 mg iron; 218 mg sodium; 225 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 1/2 fat

Reviews 0