Asian Flair Chicken Pasta Salad

I wasn't sure how this salad would come out so I wasn't planning on posting it, but it turned out great! I'm packing it along with the mini cheesecakes for the fireworks show tomorow night. Everyone around us with their fancy Whole Foods takeout will be jealous. ;)

REVIEW: Healthy, tasty, and simple. If you haven't noticed by now, that's the theme of my blog and this dish fits it perfectly. The Asian flavors created by the sesame seeds, soy sauce, and ginger really wake up the otherwise basic pasta salad ingredients. And of course it has cilantro - my favorite!

RECIPE:

2-3 chicken breasts, cooked and diced
16oz whole wheat pasta
1/3 cup low-sodium soy sauce
1/3 cup rice vinegar (don't use regular!)
3 tbsp white sugar
1/3 cup canola or vegetable oil
1 tsp ginger, minced fresh or ground
2 cups broccoli, chopped
1/4 cup carrot, shredded
1/3 cup fresh cilantro, chopped
1/3 cup green onion, chopped
1/4 cup sesame seeds, toasted optional
salt and pepper to taste

Marinate chicken with a coating of cooking spray, soy sauce, salt and pepper, and cook whichever way you prefer. I usually broil at 500F 8-10 minutes on each side until breast is cooked through, this seems to add a little crisp to the outside while keeping the chicken juicy on the inside. While chicken is cooling off, prep broccoli, green onion, cilantro, and carrot. Saute broccoli with cooking spray in a skillet over med-high heat for 5-7 minutes. In an airtight container mix together soy sauce, rice vinegar, oil, sugar, ginger, sesame seeds, and pepper and shake well. Toss soy sauce mixture with pasta until lightly coated. Dice chicken and add to pasta along with broccoli, carrot, green onion and cilantro. Add more salt and pepper if needed. Makes 10 servings. (per serving: 350cals, 15g fat, 16g protein, 38g carbs)