Fusilli Salad with Pan Fried Chicken Breast and Mango Jalapeno Dressing
Description
Cooking Time
Preparation Time :20 Min
Cook Time : 2 Hr 30 Min
Total Time : 2 Hr 50 Min
Ingredients
Serves : 2
3 tbsp salad dressing : sprig toasted sesame oil
2 tbsp sprig mango jalapeno sauce hot sauce
1/4 cups cheese (grated)
2 tsp oregano
2 tsp poppy seeds
1 tbsp white sesame seeds
2 nos cloves garlic (finely minced)
1 tbsp lime juice/vinegar
1 tsp green chillies (finely chopped)
1/4 tsp sprigs celery sea salt (or more according to taste)
350 gms pasta salad : fusilli pasta
1 tbsp oil
1 tsp salt
1 nos medium cucumber (diced)
1 nos large tomato (diced)
1 nos medium bell pepper (diced)
1 nos red onion (diced)
1/2 cups pomegranate seeds
1/2 cups sprouted chickpeas/green lentils
1 nos pan fried chicken breast, coarsely sliced.
Directions
In a thick bottomed vessel, add 6 to 8 cups of water, oil, salt and bring to a boil. Add pasta, cook according to package instructions.
Drain well, rinse with cold water, and drain again.
Meanwhile, combine all the ingredients in a large bowl. Stir in cold pasta. Add the grated cheese and salad dressing and toss until uniformly combined.
Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.
