Use the vegetables i used or improvise and toss in your favorites. This italian chicken pasta salad keeps in the fridge for up to five days if stored in an air tight container. Drain the cooled chicken and pat dry on paper towel then cut into bite sized pieces. If you re missing a couple of the veggies or nuts i used that s likely okay. Go with what you have.
Pour the dressing over the raw salad vegetables. Cook pasta according to package directions. To make the dressing mix together the fish sauce and sugar stirring until the sugar dissolves then add the vinegar soy sauce chilli and garlic. Plate up pasta on 4 plates and top with chicken fruit bok choy and green onions. Drain pasta rinse with cold water drain again and place in the refrigerator until ready to assemble salad.
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Drain and toss with 3 tablespoons of dressing. Add the chicken breasts and poach at a high simmer for about 15 20 minutes or until the internal temperature of each breast reads 160 degrees. Drain and toss with 3 tablespoons of dressing. Stir the chicken and pasta into the vegetables. Pour the dressing over the raw salad vegetables.
Add the chicken breasts and poach at a high simmer for about 15 20 minutes or until the internal temperature of each breast reads 160 degrees. Fresh crunchy vegetables complete this well balanced main course dish. Use the vegetables i used or improvise and toss in your favorites.
