Oh my, it's good to be home! I had a great visit with my mom, loved spending time with my grand-daughter, saw a very precious friend and my dad is doing much better, but there is no place like home. Your own bed, husband, kids, fur babies...and getting back to my blog! I was having withdrawals!!
I also want to say THANK YOU to those who have been praying for my dad. He is still in the hospital but doing much better and the surgery was a success.
Now on to the recipe. I made this before I left but did not get a chance to write about it. This is a recipe I found over 10 years ago in a Betty Crocker cookbook, I think it was Low Fat Low Cholesterol Cooking.
It is really tasty, easy and is wonderful on a hot evening, at a barbecue, potluck, luncheon and everything in between. I hope you'll give it a try and love it as much as I do. I normally double the sauce because after it chills it can be a little dry for me. You can make it as directed and if you want, mix up some more sauce and pour on later.
Sesame Chicken Pasta Salad
3 cups uncooked bow tie pasta
cook as directed on box, drain and cool
1 1/2 cups cooked diced chicken
1 cup thin sliced carrots
1 cup shredded bok choy leaves
3/4 cup chopped bok choy stems
1 TBSP chopped seeded red chili pepper (I leave this out)
4 green onions, cut into 1/4 inch pieces
While your pasta is cooking, prepare all the other ingredients. This is a great dish for using leftover chicken but if you don't have any you just cook up a nice size breast or two and dice it up. Once the ingredients are ready, toss it all into a large bowl and pour the dressing over it. Mix well and chill for a few hours. This can be served once it is made or chilled.
1/4 cup fresh lime juice
1/4 cup honey
1 TBSP oil
2 tsp sesame seeds, toasted
2 tsp light soy sauce
1 tsp fine chopped ginger, OR 1/2 tsp ground ginger powder
1 tsp sesame oil
Mix well and pour over the pasta salad.