Marinated Chicken and Pasta Salad

Marinated Chicken and Pasta Salad

6 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    15 m
  • Ready In

    2 h 15 m
ABAKER007
Recipe by  ABAKER007

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (6)

Rate This Recipe
DHERD
18

DHERD

I cooked the chicken on the BBQ - the marinade made the chicken taste delicious, my family just loved this chicken salad.

debbers
16

debbers

The chicken marinade was very very good. However, once the salad was mixed, the mayonaise and sour cream didn't mix well with the flavor, we thought.

abbyt
8

abbyt

I made this for an office potluck, and everyone kept telling me how much they loved it. I omitted the plum sauce because my local store didn't have any, but no one seemed to notice. I made the dish the night before, and will increase the amount of sauce for the pasta next time, as most of it got absorbed overnight.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 446 cal
  • 22%
  • Fat
  • 17.9 g
  • 27%
  • Carbs
  • 48.9 g
  • 16%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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