Ingredients
20 ounces Grilled & Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips
2 cups spiral pasta, uncooked
1/4 cup white wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
4 teaspoons sugar
1 clove garlic, minced
2 teaspoons fresh gingerroot, minced
2 cups mushrooms, sliced
1 medium cucumber, halved, sliced
1/2 cup carrot, julienned
1 medium red or yellow pepper, cut into 1/2" pieces
1 small onion, chopped
spinach
Cooking Instructions
Cook pasta according to package directions; drain and rinse in cold water.
While pasta is cooking, whisk together the vinegar, soy sauce, oil, sugar, garlic and ginger in a small bowl. Set aside.
In a large bowl, combine the pasta, Grilled & Ready Chicken Breast Strips, mushrooms, cucumber, carrot, red pepper and onion; pour dressing over salad and toss to coat.
Chill until serve. To serve, layer spinach leaves on plate and top with pasta salad.
20 ounces Grilled & Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips
2 cups spiral pasta, uncooked
1/4 cup white wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
4 teaspoons sugar
1 clove garlic, minced
2 teaspoons fresh gingerroot, minced
2 cups mushrooms, sliced
1 medium cucumber, halved, sliced
1/2 cup carrot, julienned
1 medium red or yellow pepper, cut into 1/2" pieces
1 small onion, chopped
spinach
Cooking Instructions
Cook pasta according to package directions; drain and rinse in cold water.
While pasta is cooking, whisk together the vinegar, soy sauce, oil, sugar, garlic and ginger in a small bowl. Set aside.
In a large bowl, combine the pasta, Grilled & Ready Chicken Breast Strips, mushrooms, cucumber, carrot, red pepper and onion; pour dressing over salad and toss to coat.
Chill until serve. To serve, layer spinach leaves on plate and top with pasta salad.
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