Ingredients

Salad:

1 package thin pasta
2 poached chicken breasts
1 handful of snow peas
1 bunch green onions
1 large carrot
1 red bell pepper
1 small can water chestnuts
1 can sliced baby corn
1/2 bunch cilantro
¼ cup toasted sesame seeds

Dressing:
1 cup mayonnaise
1/4 cup soy sauce
½-1 cup Byron Bay Chilli Company Fiery Coconut Chilli Sauce 
2 tablespoons sesame oil
2 teaspoons Dijon mustard

Cooking Instructions

Cook the pasta until just tender.  Drain well.  Mix the dressing ingredients and stir through the pasta.  Dice the chicken breasts and finely slice or julienne snow peas, green onions, carrot, bell pepper and water chestnuts. Chop the coriander and add to pasta along with chicken and vegetables.  Sprinkle with sesame seeds and gently mix.  Serve at room temperature along with a salad of baby Asian greens or rocket.

 

Serves 4-6