Asian Chicken Pasta Salad
Servings : 4
Ingredients
- 1 lb boneless, skinless chicken breast
- 8 oz brown rice noodles
- 3 cups romaine lettuce
- 1/2 cup carrot grated (about 1 medium carrot)
- 1 Tbsp sesame seeds
Sauce
- 1/3 cup mayonnaise no sugar listed in ingredients
- 2 Tbsp white wine vinegar
- 2 Tbsp Bragg Liquid Aminos
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp sesame oil
- 1 tsp natural peanut butter
- 1/4 tsp rice wine vinegar
- 1 tsp bottled minced garlic
- 1/8 tsp hot sauce
Instructions
Cook Chicken: Instant Pot
- Add 1 cup water to instant pot. Fit insert with trivet. Place chicken on trivet. Lock lid; set valve to sealing. Program for manual-high and 20 minutes. Use quick release or natural pressure release.
- Remove chicken from instant pot and shred using two forks or an electric mixer. Set aside.
- While chicken is cooking, cook noodles according to package directions. Drain. Chop lettuce.
- Add chicken, noodles, lettuce, carrot, and sesame seeds to a large bowl. toss well. Set aside.
Sauce
- Combine all sauce ingredients in a blender. Blend well. Pour over chicken mixture and toss well to coat.
Cook Chicken: Stovetop
- Bring pot of water to a boil. Add chicken. Boil 20 minutes. Remove from water and shred chicken with two forks or in an electric mixer. Set aside.
- While chicken is cooking, cook noodles according to package directions. Drain. Chop lettuce.
- Add chicken, noodles, lettuce, carrot, and sesame seeds to a large bowl. toss well. Set aside.
Sauce
- Combine all sauce ingredients in a blender. Blend well. Pour over chicken mixture and toss well to coat.