Asian Chicken Salad
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Cook pasta in salted, briskly boiling water. Drain and set aside. In a mixing bowl, combine oils, vinegar, soy sauce, sugar, ginger, and pepper. Combine pasta, sauce, and chicken and gently mix.
Refrigerate overnight.
Substitute strips of pan-fried beef for the chicken if desired, or pan-fried tofu cubes for the chicken to make a satisfying vegetarian dish.
- 448 g macaroni or other small pasta
- 120 ml sunflower or canola oil
- 80 ml soy sauce
- 80 ml vinegar
- 5 ml sesame oil
- 40 g white sugar
- 1 g ground ginger
- 1 g ground black pepper
- 420 g shredded cooked chicken
