Honey Soy Chicken Fettuccine Salad
The perfect combo of Asian flavours made even fresher with the addition of fettuccini and vegetables.
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Preparation Time
10 minutes
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Cooking Time
15 minutes
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Serves
4 or 1 large salad to share
1/3 cup honey
1/3 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon sesame oil
1 clove garlic, crushed
2 (about 500g) skinless chicken breast fillets
375g pack Latina™ Fresh Egg Fettuccine
1 carrot, cut into thin strips
1 small red capsicum, cut into thin strips
150g snow peas, trimmed, blanched and cut in half diagonally
1 tablespoon sesame seeds, lightly toasted
1. For the dressing, combine honey, soy sauce, juice, sesame oil and garlic in a screw-top jar. Shake well. Place chicken and ¼ cup of dressing in a medium bowl. Cover and marinate for 20 minutes.
2. Drain chicken and discard marinade. Preheat barbecue grill or chargrill pan and cook chicken over medium-high heat for about 4 minutes each side, or until cooked through. Rest chicken for 5 minutes before slicing across the grain.
3. Meanwhile, add fresh Latina fettuccine to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 2 minutes or until al dente. Drain, gently rinse under hot running water and cool slightly. Toss with about half of the remaining dressing.
4. Add carrot, capsicum and peas to fettuccine mix and toss to combine. Top with chicken, sprinkle with seeds and serve. Serve the remaining dressing alongside the salad for people to help themselves.
Tastes great warm or cold.
The following products might work well with this recipe: