Ensalada asiática de pollo y fideos al curry de coco

Ingredientes

• 3/4 cup light coconut milk
• 1 tablespoon yellow, red or green curry paste
• 8 ounces fresh ramen noodles, Udon noodles, rice noodles or angel hair pasta
• 1 teaspoon salt
• 2 teaspoons extra virgin olive oil
• sea salt (to taste)
• 6 cups Bib or butter lettuce
• 3 cups diced cooked chicken breast (leftover or rotisserie)
• 2 large ripe avocados (peeled, pitted and diced)
• 3 medium peaches or nectarines, diced (you can also use 2 medium mangos, peeled, cored and diced)
• Asian Honey-Sesame Salad Dressing
• 1/2 cup salted peanuts (coarsely chopped)
• fresh basil, cilantro and/or mint leaves (for garnish)

Preparación

1. 1

   Combine coconut milk and curry paste in a medium-size pot. Bring to a boil, then lower heat to maintain a steady simmer. Cook for 10-15 minutes or until reduced by one half. Set aside.

2. 2

   Bring a large pot of water to a boil. Add 1 teaspoon salt and angel hair pasta. Stirring frequently, cook for 3-4 minutes or until noodles are al dente.

3. 3

   Once noodles are cooked, drain well and drizzle with the olive oil. Toss with 2 forks to coat pasta with oil. Transfer to a medium-size bowl and add the coconut milk/curry mixture. Toss again with forks till noodles are coated then cover lightly with plastic wrap and set aside. Allow to sit for 30 minutes before serving for the pasta to absorb liquid. Taste and add a pinch of sea salt if needed.

4. 4

   Place lettuce on a large platter or divide between 6 large salad bowls or plates. Arrange nectarines, chicken, avocado and pasta in rows on top of lettuce. Drizzle lightly with the Asian Honey-Sesame Salad Dressing then scatter the chopped peanuts and fresh basil over the top. Pass extra dressing at the table.