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Thai Chicken Pasta Salad

Thai Chicken Pasta Salad
Prep Time: 15 minutes Cook Time: 7 minutes Serves: 4+
•2 Chicken Breasts, butterflied and cut into cubes
•1 Pkg  (13.25 Ounce) Medium Shell Pasta, or alternate as preferred
•5-6 Leaves of Kale, chopped
•1 Cup Peanuts, unsalted
•2 Cups Broccoli, chopped
•1 Cup Sprouts
•1 Cup Carrot, diced
•½ Cup Yellow Bell Pepper, diced
•½ Cup Red Bell Pepper, diced
•½ Cup Raisins
•½ Cup Golden Raisins
•½ Cup Cashew Pieces
•1 Clove Garlic
•6 Tbsp Olive Oil
•2 tsp Curry Powder, divided see below
•1 tsp Red Pepper Flakes
•1 tsp Sesame Seeds
•1 inch of fresh ginger, divided see below
•Salt & Pepper to taste
•Prepare noodles and set aside.
•In a food processor combine: peanuts, oil, red pepper flakes, sesame seeds, 1 tsp of curry, garlic, about half of the ginger and a dash of salt. Pulse until smooth.
•In a skillet, add cut chicken, the remaining curry, grate the remaining ginger, and a dash of salt and pepper.  Cook thoroughly and set aside.
•In a large bowl combine everything and top with the peanut sauce. Mix well. Refrigerate and serve cold.