- 8
- 60 mins
- 90 mins
Ingredients
- 1 lb, boneless, skinless chicken breasts, poached*
- 4 " piece fresh ginger,peeled
- 3 tbsp Dijon mustard
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 1/2 tsp sugar
- 1/2 tsp reduced-sodium soy sauce
- 8 oz snow peas, stems and strings removed
- 1 lb whole-wheat bow-tie pasta
- 2 stalks celery, sliced on the bias
- 1 red bell pepper,seeded and cut into 1/4x3" strips
- 2 scallions,green part only,thinly sliced on the diagonal
- Salt and fresh ground pepper to taste
- 1 tbsp sesame seeds, toasted**
Preparation
Step 1
1. * Poach chicken:In a medium skillet with lightly salted water to cover-bring to a boil. Cover,reduce heat to low and simmer gently until chicken is cooked through and no longer pink about 10-12 mins.
2. **Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned 2-4 mins.
3. Dressing: Thinly slice chicken and chill. Finely grate ginger into a fine sieve placed over a small bowl. Firmly press out all the liquid with the back of a spoon.(you should have about 1 1/2 tbsp liquid). Add mustard, vinegar, sesame oil, sugar and soy sauce to the ginger juice and whisk until creamy; set aside.
4. Bring 4 qts. salted water to a boil. Blanch snow peas for 1 min. Remove with slotted spoon and rinse under cold water, set aside. Return the water to boiling and add pasta cooking for about 8-10 mins, al dente. Drain and rinse in cold water; set aside.
5. Salad: Combine celery, bell pepper, scallions and the chicken pieces, snow peas and pasta in a large bowl. Add dressing and toss to coat. Taste and adjust seasonings with salt and pepper. Transfer to a serving platter and garnish with sesame sees. Serve immediately.