Chicken Ginger Peanut Pasta Salad (meatless)
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1lb. package corkscrew, macaroni, or angel hair pasta | For vegan: use vegan pasta |
| 1 cup pea pods | Washed with tips and stems removed. |
| 2 1/2 pounds Meatless chicken, cut up into bite size pieces | |
| ¼ cup salad oil | |
| ¼ cup rice vinegar | |
| 3 tablespoons sugar | |
| 3 tablespoons low sodium soy sauce | |
| 1 teaspoon ground ginger | |
| 1 teaspoon chili oil or dash of hot pepper sauce | Optional |
| 1 large cucumber | Washed and quartered lengthwise and sliced. |
| 3 large carrots | Washed and cut into long thin strips. |
| 1 large yellow or red sweet pepper | Washed and cut into thin strips. |
| ½ cup green onions | Washed and sliced, including tops. |
| 2 tablespoons cilantro or parsley | |
| 1/3 cup chopped unsalted peanuts |
Directions:
| Steps: | Directions: | CCP/Quality Assurance |
| 1 | Cook pasta according to package. During the last 30 seconds of cooking time, add pea pods. | |
| 2 | Drain. Rinse with cold water. | |
| 3 | Combine salad oil, vinegar, sugar, soy sauce, ginger and chili sauce. Mix well. | |
| 4 | In a large bowl combine pasta, pea pods, chicken, cucumber, carrots, sweet pepper, green onion and parsley or cilantro. | |
| 5 | Add dressing and toss to gently coat. Cover and chill for 2 to 8 hours. | |
| 6 | To serve toss the salad again and sprinkle with peanuts. |
