- One 6-ounce chicken breast
- Sea salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces bowtie pasta
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon soy sauce
- 1/4 teaspoon brown sugar
- 1 small carrot, grated
- 3 tablespoons sliced green onion
How to make this recipe
Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain, and rinse the pasta under cold running water.
In a small bowl, whisk together the mayonnaise, Greek yogurt, sesame oil, soy sauce, brown sugar and 1/8 teaspoon of sea salt.
In a large bowl, toss the pasta and chicken with the dressing. Add the grated carrot and green onion and toss to coat.