Pasta bows taste deliciously different when combined with an exotic dressing of fish sauce, fresh red chilli and rice vinegar in a moist chicken salad. Fresh crunchy vegetables complete this well-balanced main-course dish. Any leftovers can be chilled – they will taste just as good the next day.
Use other pasta shapes such as amori or gemelli (narrow spirals). * Make the salad with 600 g (1 lb 5 oz) white fish, such as haddock, plaice or whiting, instead of chicken. Poach the fish for 8–12 minutes or until just cooked and firm. * Use peeled cooked prawns and/or crab meat (drained if canned) instead of chicken. Add a handful of bean sprouts to the other vegetables, if liked, and garnish the salad with chopped fresh herbs, such as mint, coriander or basil (Thai or ordinary basil).
Eaten without the skin, chicken is low in fat and the fat it does contain is mostly unsaturated. * The combination of raw carrots, pepper and celery makes this salad an excellent source of vitamins, particularly vitamin C.
A, C, niacin * copper, selenium * B1, B6, iron, potassium