There was an article in the local newspaper’s food section on barbequed peaches. That gave me the idea to include peaches in a chicken salad that I was about to make using leftovers from the Grilled
Soy Sauce Chicken (Siu1 Haau1 Si6 Jau4
Gai1, 燒烤豉油雞) recipe. While I didn’t barbeque the peaches, they tasted great after briefly baking (after halving and pitting) in my toaster oven.
I used a balsamic yogurt dressing and it turned out to be an OK dressing, but it lacked the tang I expected. The next time I made this dressing, I used rice vinegar, instead of balsamic, and upped the amount of lemon/lime juice, and it tasted much better. The yogurt dressing is also healthier than a mayonnaise based dressing.
The first crop of cherry tomatoes from my garden was also available, along with some very small Sungold tomatoes (some no larger than ⅛ of an inch). I also included button mushrooms and some basil to complete the pasta salad. In addition to the pasta salad, I made Garlic Garlic Bread to complete the meal.
Enjoy!
Salad Ingredients
16 ozs. Rotelle Pasta (or any pasta of your choice)
½ tsp. Salt (for adding to the pasta cooking water)
1 deboned Grilled Soy Sauce Chicken Breast, diced
1 cup Cherry Tomatoes (I also added Sungold Tomatoes)
1 Yellow Peach, roasted (can also be barbequed) and diced
½ lbs. Button Mushrooms, diced
3 Green Onion Stalks, sliced
3 medium sized Shallots, diced
3 Tbs. Capers
¼ cup Feta Cheese
¼ cup Basil, chopped roughly
Yogurt Dressing Ingredients
1 cup Plain Non-Fat Yogurt
¼ cup Extra Virgin Olive Oil
¼ cup Rice Vinegar
1 Tbs. Sesame Oil
2 Limes or 1 Lemon, juiced
1 Tbs. Coleman’s Mustard Powder
6 Garlic Cloves, crushed in a garlic press
½ tsp. Salt (or to taste)
½ tsp. Ground Black Pepper
Pasta Salad Preparation Instructions
- Add salt and bring 4 quarts of water to boil in a pot to cook the pasta.
- When the water is at a rolling boil, add the pasta and cook for the manufacturer’s recommended cooking time until the pasta is al dente.
- Drain the pasta in a colander and cool with cold water. Put the pasta into a large mixing bowl.
- Dice the soy sauce chicken (or any leftover chicken) and add it to the mixing bowl with the pasta. The grilled soy sauce chicken recipe can be found here.
- Wash and de-stem the tomatoes, and add them to the mixing bowl.
- Wash, halve, and remove the pit from the peach. Roast the peach halves in a toaster oven until the peach is slightly brown, around 10 minutes at 470⁰F (or the peaches can be barbequed beforehand). Dice the peach halves and add to the mixing bowl.
- Wash and dice the button mushrooms, and add to mixing bowl.
- Wash and slice the green onions, and add to the mixing bowl.
- Dice the shallots and add to the mixing bowl.
- Add the capers to the mixing bowl.
- Add the feta cheese to the mixing bowl.
- Wash and roughly chop the basil, and add to the mixing bowl.
- Mix the ingredients in the mixing bowl.
Yogurt Dressing Preparation Instructions
- Place the yogurt, olive oil, rice vinegar, sesame oil, lime or lemon juice, mustard powder, crushed garlic, salt, and pepper in a bowl and mix together vigorously.
- Pour the dressing into the mixing bowl with the salad ingredients and mix together.
- Put the pasta salad into the refrigerator for at least one hour before serving.
No comments:
Post a Comment