Satay Chicken Pasta Salad Recipe

Satay Chicken Pasta Salad

8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)


Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside.
Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife.

Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.


Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tip: If desired, one 1-in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.


© The Pampered Chef, Ltd., 2001


MY NOTES: I love this recipe and not just because it uses a lot of PC tools when I'm doing demos. It is super easy and as you can see from my photo versatile. I usually use left over chicken and what ever pasta I have on hand. this would also work with rice noodles (would use a thicker one not the vermicelli.) You can also give it a little squirt of lime to brighten it up. It can be served hot, cold or room temp. Great "pasta salad" to bring to parties. I prefer to a little more chicken, less pasta and load up on the veggies. Baby bok choy, spinach, bean sprouts, nappa cabbage and cucumbers would be some great additions.