Tuesday, June 10, 2014
Thai Chicken Inspired Pasta Salad
Today's recipe is inspired by the flavors of that salad, but with a pasta salad spin. I like this salad for summertime because there is no mayonnaise. It's quick to prepare and has a spicy kick, which is also nice along side of your favorite grilled items.
ingredients (serves 2)
1 grilled chicken breast, sliced thin
1 cup pasta, cooked and drained
1 ear of grilled corn, cut off the cob
1 cup steamed edamame, removed from pods
1/4 c. sunflower kernels or chopped peanuts
1/4 c. to 1/3 c. Panera Spicy Thai salad dressing
In a large bowl mix all the above ingredients until coated with dressing. Allow to refrigerate for 2 to 3 hours. Serve as a side dish or an easy lunch.
Remember to tell your guests that it has a bit a heat to it. The last you want to do is to unexpectedly set someone's mouth on fire. Also if you prefer the salad a bit spicier, add more dressing.
The recipe given only serves two, as I use it for lunch. This can easily serve a crowd by cooking a whole box of pasta, adding more veggies, and of course more grilled chicken.