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Thai Chicken & Pasta Salad

1/2 pound of pasta spirals, cooked
1 pound of chicken breasts, cooked and diced
6 to 8 blanched broccoli floweret's
1 red bell pepper, slivered
1/2 cup of slivered water chestnuts
1/2 cup of soy sauce
1/4 cup of lime juice
2 tablespoons of oil (vegetable)
1 tablespoons of sesame oil
1 tablespoons of minced lemongrass
2 teaspoons of minced ginger
1 garlic clove, minced
1 chili pepper, minced

In large bowl, combine soy sauce, lime juice, oil, sesame oil, lemongrass, ginger, garlic, and chili pepper. Add pasta, chicken, broccoli, bell pepper, and water chestnuts; toss well. Refrigerate for at least 1 hour and toss again before serving. Can also add shrimp, scallops, asparagus, green beans, chopped green onions as variations.
 

 

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