“An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative!” - by ABAKER007
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 446 cal
- 22%
- Fat
- 17.9 g
- 27%
- Carbs
- 48.9 g
- 16%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I cooked the chicken on the BBQ - the marinade made the chicken taste delicious, my family just loved this chicken salad...." See more"
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...." See more"
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 th..." See moree 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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