Marinated Chicken and Pasta Salad recipe

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Ingredients

3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato sauce
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1 teaspoon chopped fresh basil
3 skinless, boneless chicken breast halves
2 cups elbow macaroni
2 tablespoons olive oil
½ cup low-fat mayonnaise
½ cup fat free sour cream
1 teaspoon coarse grained prepared mustard
1 tablespoon honey
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
¼ cup shredded sharp Cheddar cheese
1 avocados - peeled, pitted and sliced
½ cup cashews

Nutrition Info

446.2 calories
carbohydrate: 48.9 g
cholesterol: 42.5 mg
fat: 17.9 g
fiber: 4.1 g
protein: 23.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 754.5 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.

  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente, drain and rinse.

  3. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.

  4. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.

Recipe Yield

6 servings

Recipe Note

An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative!

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