Asian Chicken Noodle Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 20 Servings
1 lb package spaghetti cooked and cooled according to package
2 boneless skinless cooked chicken breasts cut into small cubes
½ cup baby cucumbers sliced into thin rounds
1 cup shredded purple cabbage
1 cup shredded green cabbage
3-4 red Bellafina peppers chopped
½ cup butternut squash cut into cubes, roasted and cooled
¼ cup scallions finely chopped
½ cup drained mandarin orange slices
¼ cup shelled edamame
¼ cup fresh cilantro chopped
¼ cups roasted peanuts
2 tbsp sesame seeds
2 tbsp black sesame seeds
½ cup olive oil
2 tbsp toasted sesame oil
½ cup soy sauce
½ cup rice wine vinegar
2 tbsp fresh grated ginger
1 tbsp fresh minced garlic
1 tbsp brown sugar
1 tbsp honey
½ tsp crushed red pepper flakes
In a very large bowl, add all salad ingredients through cilantro and use tongs to gently toss ingredients together.
Cover and allow to chill in refrigerator for about 30 minutes.
Meanwhile, in a medium bowl, whisk together dressing ingredients.
Once salad is chilled, pour dressing evenly over salad and toss thoroughly with tongs.
Sprinkle peanuts and both kind of sesame seeds over the top of salad.
Slightly adapted from a recipe from cheftimestwo.com