Grilled Chicken Pasta Salad

Ingredients

  1 kg thin-sliced chicken cutlets

  400 grm rotini

  2 tablespoons lemon juice

  1 medium-size red onion, halved and thinly sliced

  1 large sweet red pepper, cored, seeded and diced

  1 large green pepper, cored, seeded and diced

  2 scallions, trimmed and thinly sliced

  2 tablespoons minced fresh dill

  1 cup mayonnaise

  1/2 cup vinegar

  1/2 cup honey

  1 teaspoon prepared mustard

  1 teaspoon sugar

  1 teaspoon onion powder

  1 teaspoon dried parsley flakes

  1/2 cup canola oil

  Salt and Black Pepper to taste

Method

1. Cook pasta following package directions and make it drain.2. While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side at 160 degrees F. Set aside and let cool.3. When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.4. In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.5. Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.

Chicken pasta salad

Ingredients
2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup cashew nuts
1/2 cup sweet corn
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice


Method
- Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated. 
- Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted. 
- Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas. 
- Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled.