Al-Ahram Weekly Online
7 - 13 June 2001
Issue No.537
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Chicken, pasta and cashew salad

By Moushira Abdel-Malek

Ingredients:

4 chicken breast fillets
250gms pipe rigate pasta
225-gm can pineapple pieces (drained)
3 green shallots (chopped)
1 red pepper (chopped)
1 bunch (about 12 spears) fresh asparagus (chopped)
Dressing:
2tbsp light soy sauce
1tsp brown sugar
1/4tsp sesame oil
1/2tsp grated fresh ginger
Combine all ingredients in a screw-top jar. Shake well.

Method:

Heat oil in pan. Add fillets in single layer. Cook well until browned all over and tender. Drain and cool. Chop fillets coarsely. Boil, steam or microwave asparagus until just tender. Boil pasta until just tender. Rinse and drain. Just before serving, combine chicken, asparagus, pasta, cashews, pineapple, shallots and pepper in large bowl. Pour over dressing. Toss well.

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