Ensalada de pasta con pollo y anacardos crujientes

Ingredientes

• 16 oz Rotini pasta
• 2 cups Cooked chicken breast, thinly sliced or cubed
• 1 cup Whole roasted cashews
• 1 large Red bell pepper, diced
• 1/2 cup Green onions, thinly sliced on a diagonal
• 1/4 cup Soy sauce
• 1 tablespoon Fresh ginger, finely grated
• 3 tablespoons Rice vinegar
• 2 tablespoons Honey or agave nectar
• 1 tablespoon Toasted sesame oil
• Optional: 1/4 cup Fresh cilantro or mint, chopped
• Optional: 1 teaspoon Sriracha or chili garlic sauce

Preparación

1. 1

   Bring a large pot of salted water to a rolling boil. Cook the rotini pasta until al dente, according to package directions.

2. 2

   Drain the pasta and rinse immediately under cold running water to stop the cooking process and remove excess starch. Set aside to cool completely.

3. 3

   While the pasta cools, prepare the chicken by slicing it into bite-sized strips. Dice the red bell pepper and slice the green onions.

4. 4

   In a small bowl or mason jar, combine the soy sauce, rice vinegar, honey, grated ginger, and sesame oil. Whisk or shake vigorously until the honey is dissolved and the dressing is emulsified.

5. 5

   Place the cashews in a dry skillet over medium heat. Toss for about 2 minutes until they become fragrant and slightly golden. Remove from heat immediately to prevent burning.

6. 6

   In a large mixing bowl, combine the cooled rotini, sliced chicken, diced bell pepper, and green onions.

7. 7

   Pour the soy-ginger vinaigrette over the salad ingredients and toss gently with tongs until every spiral of pasta is well coated.

8. 8

   Just before serving, fold in the toasted cashews to ensure they maintain their maximum crunch. Garnish with fresh cilantro or mint if desired.