Prep 15 mins
Cook 10 mins
Got this recipe from my friends Kate and Greg, after devouring it at their house one night. Delicious!
- 1 whole chicken breast
- 1⁄2 lb angel hair pasta, cooked and drained
- 2 large piece celery, chopped
- 6 scallions, sliced
- 1 head romaine lettuce, chopped
- sliced almonds, toasted
- 1 cup oil
- 1 cup cider vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons sugar
- Boil chicken in water w salt and pepper until tender.
- Remove, cool and shred.
- Bowl in following order: lettuce, celery, onions, pasta, chicken, almonds
- Toss with dressing.
- Mix and Shake.
This was a quick and surprisingly delicious dinner for us tonight. My husband said, "Oh God...keep that recipe!" Which makes it a definite keep in our book. I doubled the recipe so that I would have enough to feed 5 for dinner and 4 for lunch the next day, and I'm not sure there will be enough left for lunch without an accompaniment. The only thing I did differently than listed above was to add a sliced orange while poaching the chicken. To me orange flavor naturally goes with Asian food. Thanks for a winner. Made for Zaar Chef Alphabet Soup.
To hot to do much cooking in Minnesota so what beter than a salad. This was great. The flavors blended together well and the crunch of the vegetables with the pasta was perfect. I had boneless skinless chicken breasts so I grilled them rather than boiling them. The next time I make this I will cut back on the oil it seemed a bit to oily for me but perhaps I didn't use enough pasta> it was a perfect filling dinner for a hot summer night