A substantial and flavoursome chicken and pasta salad. The chicken can also be served warm for a cold day alternative!
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato sauce
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1 teaspoon diced fresh basil
3 skinless, boneless chicken breast halves
2 cups (300g) macaroni
2 tablespoons olive oil
1/2 cup (125ml) low-fat mayonnaise
1/2 cup (125ml) fat free sour cream
1 teaspoon coarse grained mustard
1 tablespoon honey
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1/4 cup (30g) grated sharp cheddar cheese
1 avocados - peeled, stoned and sliced
1/2 cup (90g) cashews
Preparation:20min › Cook:15min › Extra time:1hour marinating › Ready in:1hour35min
In a large bowl combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds and basil. Add chicken and turn to coat. Marinate in refrigerator for at least 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
Heat olive oil in a frypan over medium heat. Cook chicken until no longer pink and juices run clear. Drain on paper towels. Allow to cool then cut into bite-size strips.
In a large bowl whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken and cheddar cheese. Gently stir in sliced avocado and cashews just before serving.