Chicken Salad with Bow Ties Recipe
Fourth of July Recipes


Chicken Salad with Bow Ties

1 pound boneless skinless chicken breasts, poached or grilled, in strips
1 tablespoon toasted sesame seeds
4-inch piece fresh ginger
3 tablespoons Dijon mustard
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
1 teaspoons sugar
teaspoon soy sauce
pound snow peas
1 pound bow tie pasta
2 stalks celery, sliced on bias
1 red bell pepper, in x 3-inch strips
2 scallions, green part, thinly sliced on diagonal
Salt and pepper to taste

Finely grate ginger into a fine sieve placed over a small bowl. Firmly press out all the liquid. You should have about 1 tablespoon liquid. Add mustard, vinegar, sesame oil, sugar and soy sauce; whisk until creamy.

Blanch snow peas in 4 quarts salted water for 1 minute. Rinse under cold running water.

Cook pasta in same water about 10-12 minutes, until al dente. Drain and rinse.

Combine celery, peppers, scallions, chicken, peas and pasta. Add sesame dressing and toss to coat. Adjust seasonings.

Transfer to a serving platter and garnish with toasted sesame seeds. Serve immediately.

Serves 8.


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