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Fusilli Salad with Pan Fried Chicken Breast and Mango Jalapeno Dressing

Fusilli Salad with Pan Fried Chicken Breast and Mango Jalapeno Dressing

Cooking Time

Preparation Time : 20

Cook Time : 150

Total Time : 170

Ingredients

Serves 2

  • Salad Dressing : SPRIG Toasted Sesame Oil 3 tbsp

  • sprig mango jalapeno sauce hot sauce 2 tbsp

  • cheese (grated) 1/4 cups

  • oregano 2 tsp

  • poppy seeds 2 tsp

  • white sesame seeds 1 tbsp

  • cloves garlic (finely minced) 2 nos

  • lime juice/vinegar 1 tbsp

  • green chillies (finely chopped) 1 tsp

  • Sprigs Celery Sea Salt (or more according to taste) 1/4 tsp

  • Pasta Salad : Fusilli Pasta 350 gms

  • Oil 1 tbsp

  • Salt 1 tsp

  • medium cucumber (diced) 1 nos

  • large tomato (diced) 1 nos

  • medium bell pepper (diced) 1 nos

  • red onion (diced) 1 nos

  • pomegranate seeds 1/2 cups

  • sprouted chickpeas/green lentils 1/2 cups

  • pan fried chicken breast, coarsely sliced. 1 nos

Directions

  • 01

    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.

  • 02

    Drain well, rinse with cold water, and drain again.

  • 03

    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.

  • 04

    Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.

  • 05

    Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.

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