This quick-prep, creamy, Asian-inspired pasta salad is a meal in itself or a great BBQ or picnic side dish.
Slideshow: More Chicken Recipes
One 6-ounce chicken breast
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 It
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.
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