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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
8 oz uncooked linguine pasta, broken in half or spaghetti or angel hair pasta (cooked to al dente then rinsed over in very cold water, the pasta must be cold before using in the salad, measure 8 oz uncooked)
1 lb cooked chicken, cut into bite size pieces or cooked small or medium shrimp
3 cups small fresh broccoli florets
1 (10-oz) can small whole mushrooms, drained (use only canned whole mushrooms, fresh do not work)
10-14 cherry tomatoes, sliced in half
1 (14 oz) can artichokes, drained
2 green onions, chopped
1 small carrot, peeled and coarsely shredded (hand-squeeze out excess moisture)
Pepper and salt (optional)
Dressing:
1/3 cup vegetable oil
1/3 cup low-sodium soy sauce
1 tbsp lemon juice
1 garlic clove, minced (you can use 2 cloves for a stronger garlic flavor)
1/2 tsp hot Asian chili sauce (or adjust to taste, can use Tabasco sauce)
Lightly steam the broccoli florets then immediately plunge into a bowl of ice water; drain very well on a paper towels (this may be done up to 1 day ahead).
Place the cooked pasta in a bowl with cooked chicken or shrimp, broccoli, mushrooms, tomatoes, artichokes, green onions and shredded carrots; toss to combine.
In a bowl whisk all dressing ingredients until well blended; pour over the salad and toss to combine. Season with black pepper and salt if desired. Refrigerate for at least 2 or more hours before serving. Toss once again just before serving. Serves 8
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CHICKEN OR SHRIMP LINGUINE PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
8 oz uncooked linguine pasta, broken in half or spaghetti or angel hair pasta (cooked to al dente then rinsed over in very cold water, the pasta must be cold before using in the salad, measure 8 oz uncooked)
1 lb cooked chicken, cut into bite size pieces or cooked small or medium shrimp
3 cups small fresh broccoli florets
1 (10-oz) can small whole mushrooms, drained (use only canned whole mushrooms, fresh do not work)
10-14 cherry tomatoes, sliced in half
1 (14 oz) can artichokes, drained
2 green onions, chopped
1 small carrot, peeled and coarsely shredded (hand-squeeze out excess moisture)
Pepper and salt (optional)
Dressing:
1/3 cup vegetable oil
1/3 cup low-sodium soy sauce
1 tbsp lemon juice
1 garlic clove, minced (you can use 2 cloves for a stronger garlic flavor)
1/2 tsp hot Asian chili sauce (or adjust to taste, can use Tabasco sauce)
Lightly steam the broccoli florets then immediately plunge into a bowl of ice water; drain very well on a paper towels (this may be done up to 1 day ahead).
Place the cooked pasta in a bowl with cooked chicken or shrimp, broccoli, mushrooms, tomatoes, artichokes, green onions and shredded carrots; toss to combine.
In a bowl whisk all dressing ingredients until well blended; pour over the salad and toss to combine. Season with black pepper and salt if desired. Refrigerate for at least 2 or more hours before serving. Toss once again just before serving. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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