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Oriental Chicken Noodle Salad

1 lb. imported linguine, cooked al dente, drained and rinsed under cold water

1 1/2 - 2 lbs. boneless, skinless chicken breasts, poached, cut into 1-inch pieces

2 C. frozen petite peas, thawed

1 carrot, peeled and cut into julienne strips

1 red pepper, cored and cut into julienne strips

4 green onions, thinly sliced on diagonal

2 T. black sesame seeds

In large mixing bowl, combine linguine, chicken, peas, carrot, red pepper and green onions.

Pour the dressing over the pasta and toss to combine. Sprinkle on the sesame seeds. Refrigerate until ready to use. Best made several hours before serving.

Serves 6-8.

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