Healthy, Flavorful & Delicious!



In the past five years, as I have self-published this series of cookbooks, I have
traveled to Hong Kong many, many times, to press check my books. This
recipe is one that I tried to recreate after I had it in a small little restaurant
in mainland China. I was visiting a factory that makes all of my hard cover
books by hand, and had a dish that tasted something like this. I loved it!

This salad is filled with such delicious ingredients that compliment each
other. It is one of those salads that can be served with the noodles hot, or
chilled. You can also heat the dressing, then it suddenly turns into a warm
meal. But every bite is filled with flavors that tastes so good together.

Try it, you are going to love it!


Asian Chicken Pasta Salad

1 lb. pkg. fettuccine pasta
2 tbsp. olive oil
3 c. chicken, cooked & shredded
2 c. snow peas
1 c. broccoli florets, chopped
1 red bell pepper
1 c. cilantro, minced
12 oz. bottle baby corn
1 c. dry roasted peanuts

Cook fettuccine pasta al dente. Rinse with cold water and
toss with 2 tbsp. olive oil. Place in serving bowl and chill.
Tear cooked chicken into bite-size pieces. Separately,
blanch snow peas and broccoli in boiling water for 1 minute.
Drain and cover with ice. Set aside. Remove seeds from red
pepper and chop into small pieces.

Chop fresh cilantro. Drain baby corn. Pat dry the snow peas and
broccoli. Add peanuts and all other ingredients together with the
fettuccine and toss with Asian Sesame Dressing. Serve


Asian Sesame Dressing

½ c. vegetable oil
½ c. rice vinegar
1 tsp. sesame oil
½ tsp. kosher salt
1½ tsp. soy sauce
½ tsp. coarse black pepper
½ c. sugar
¼ c. toasted sesame seeds

Combine first seven ingredients together in a blender. Mix
well. Fold in sesame seeds and refrigerate before serving over
Asian-Style Chicken Pasta Salad.

Excerpt From: Michelle Huxtable, “The Gathering of Friends.” iBooks.

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