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Chicken-Mushroom Pasta Salad

Serves 4 to 6  
Prep Time 45 minutes, plus 30 minutes inactive time  
Total Cooking Time 20 minutes


For the salad dressing
2 teaspoons mustard
1/4 cup Rizal Dairy Farms naturally fermented coconut vinegar        
1/4 teaspoon freshly ground white pepper
3 tablespoons naturally fermented soy sauce (Kikkoman) 
3 tablespoons Rizal Dairy Farms Greek yogurt or sour cream
3 tablespoons mayonnaise
scant 3/4 cup corn or canola oil

For the chicken 
2 teaspoons fresh ginger juice squeezed from grated ginger
1 tablespoon naturally fermented soy sauce
3 cloves garlic, chopped finely
2 tablespoons Rizal Dairy Farms plain Greek yogurt, unsweetened
250 grams boneless, skinless chicken breast, cut into  1/4- x 1-inch fine strips 
2 tablespoons canola oil
1/4 cup white onion, chopped finely
sea salt and white pepper to taste
pinch of chili flakes (optional)

For sautéing of mushrooms
2 tablespoons canola oil
2 cloves garlic, chopped finely
1/2 cup dried shiitake mushrooms, re-hydrated in warm water for 15 minutes, squeezed dry and sliced into strips 
sea salt and white pepper to taste
pinch of chili flakes (optional)

250 grams farfalle (bow tie) pasta or spiral pasta, cooked according to package directions
1 1/3 cups frozen green peas, cooked in simmering water for 2 minutes to soften

For garnish
1/3 cup red bell pepper, diced finely
1/4 cup black olives, sliced into rings
1/3 cup spring onions, chopped finely
1/4 cup flat or curly parsley, chopped coarsely
1/4 cup toasted peanuts, chopped coarsely


1  Make the salad dressing: In a small mixing bowl, combine mustard, vinegar, pepper, and soy sauce. Mix in yogurt and mayonnaise. Add oil gradually and according to taste. For a more tart dressing, add less oil. Season with salt and pepper to taste; refrigerate.

2  Prepare the chicken: In a medium bowl, mix ginger juice, soy sauce, garlic, and yogurt. Add chicken and marinate for 30 minutes.

3  In a heavy-bottom pan, heat oil and add onion; sauté for 1 to 2 minutes. Add chicken and sauté for about 5 minutes or until chicken is golden; season with salt and pepper and a pinch of chili flakes, if desired. Remove from heat; set aside.

4  Prepare the mushrooms: In the same pan, heat oil and add garlic; sauté until golden. Add mushrooms and sauté until browned; season with salt and pepper, and chili flakes, if desired. Add mushrooms to cooked chicken.

5  Assemble the salad: In a salad bowl, combine cooked pasta, chicken-mushroom mixture, and peas. Toss with as much salad dressing as needed. Refrigerate for at least 2 hours or overnight before serving. Sprinkle with bell pepper, black olives, spring onion, parsley, and toasted peanuts before serving.


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