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.

Source: EatingWell Magazine, March/April 1994




Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

296 calories; protein 18.7g; carbohydrates 47.3g; dietary fiber 6.4g; sugars 3.2g; fat 3.7g; saturated fat 0.7g; cholesterol 31.3mg; vitamin a iu 593.6IU; vitamin c 33.9mg; folate 25.1mcg; calcium 36.3mg; iron 1.3mg; magnesium 25.2mg; potassium 225.2mg; sodium 218.3mg; thiamin 0.1mg; added sugar 1g.

2 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 1/2 fat