Singapore "Silly String" Chicken Salad
Source of Recipe
the web
List of Ingredients
/2 of a 1-pound box angel hair pasta (8 ounces)
1/2 cup Japanese-style sesame soy salad dressing
2 cups leftover cold, chopped chicken
1 medium red pepper
1 cup snow pea pods
Recipe
Add water to fill a large saucepan about three-quarters full. Place over high heat and bring water to a boil.
Very carefully plunk the pasta into the boiling water and stir immediately with large tongs to prevent sticking.
Bring the water back to a boil, uncovered. Start counting the cooking time when the water begins boiling again. Follow the directions on the pasta package to see how long it should cook. Set a large colander in the sink.
When the cooking time is up, pour the pasta into the colander to drain. Use potholders and watch out for steam.
Dump the well-drained pasta into a large mixing bowl. While hot, pour on the dressing from the liquid measuring cup and dump in the chicken. With the tongs, toss the hot pasta until it's entirely coated with the dressing and the chicken is scattered about.
Refrigerate the bowl of pasta for at least one hour.
While the pasta is in the fridge, work on the veggies. Make sure you have permission to use a sharp knife, or get a parent to help. Put the red pepper on a cutting board. Slice it in half lengthwise and cut out the stem and seeds. Then cut the pepper into pieces about the size of matchsticks.
Pour out the snow peas from the measuring cup to the cutting board. Slice those into matchstick size pieces, too.
So the veggies stay crisp, sprinkle the pepper and pea pod pieces into the pasta just before you serve it.
Serves 4.
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