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Chicken and Pasta Salad

A substantial and flavoursome chicken and pasta salad. The chicken can also be served warm for a cold day alternative!

ABAKER007
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Ingredients
Serves: 6 

  • 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

Directions
Preparation:20min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour35min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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