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This is a yummy treat for your tastebuds, your mouth will say "wow!" I have fixed this for a luncheon, as a meal for us and others. Nice for the summer months and oh so Zesty!
Zesty Ginger Chicken Pasta Salad
Four skinless, boneless chicken breast or thighs Diced in bite size pieces
1/cup Florida Orange juice Original Orange Juice pulp free
½ cup fresh lime juice (can use bottled)
½ cup grated fresh ginger
1 cup Aji-Mirin" Kikkoman Sweet cooking rice wine
1/2 pound Orzo pasta
1 cup diced celery
1 cup diced red bell pepper
½ cup cashews
1/4 cup sesame seeds
1½ tbsp. light olive oil (may use Crisco light)
½ tsp. butter unsalted
Tbsp. KRAFT Fat Free Mayonnaise
1/8 Tsp. Kraft Grey poupon mustard
1.tbs rice vinegar
1 can chicken broth
Kikkoman cooking rice vinegar (may substitute apple cider vinegar.)
Marinating Chicken
Suggestion: Marinate over night, day before. In a deep bowl, add four skinless, boneless chicken breast or thighs, 1/cup Florida Orange juice Original Orange Juice pulp free ( less one tsp set aside for dressing) ¼ cup grated ginger, ½ cup fresh lime juice (can use bottled) ¼ Aji-Mirin" Kikkoman Sweet cooking rice wine, and marinade for at least eight hours.

Prep for salad:
Dice celery, red bell peppers, and put aside. Take ½ cup cashews and place in zip lock bag, seal bag; with a rolling pen, roll over bag of nuts until nice small size. Add sesame seeds and dry roast in skillet on med heat until a toasty brown: For stovetop toasting, use a wide frying pan. Heat the sesame seeds and cashews on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant.

Pasta Prep: (Toasting is optional)
Brown a pound of orzo in frying pan on med temp; shaking the pan occasionally until Orzo is golden brown.) Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Suggestion: Cook Orzo in chicken broth for an added bit of flavor. (Option, or add dry bullion to water
Drain in a colander. Place Orzo in cold water bath to chill.

Cook Chicken
Use deep Frying pan: Heat the pan to medium-high, put a ½ Tbsp. of olive oil into the pan and put the breasts in. Cover, turn down to medium heat and cook 4 minutes only, flip, cover and cook 4 more minutes. Add sliced fresh ginger, (may substitute for crystallized ginger) toasted sesame seeds, and one half fresh squeezed limes into pan. Add Aji-Mirin" Kikkoman Sweet cooking rice wine, ½ teaspoon butter and let caramelize it will make a wonderful sauce and put a beautiful gloss on the chicken. Remove the pan from the heat and let the chicken sit in the pan uncovered to rest 5 minutes. Place cooked chicken in bowl and chill for 20 min.

In a blender, add 1.tbs rice vinegar, ¼ cup red bell pepper (diced)
¼ cup peeled and grated ginger, (may substitute for crystallized ginger)
½ cup Aji-Mirin" Kikkoman Sweet cooking rice wine, 1 Tbs. Light Olive oil, 1 tsp orange juice, one Tbsp. KRAFT Fat Free Mayonnaise, 1/8th Tsp. Kraft Grey poupon mustard and emulsify. Add salt and pepper to taste.

Drain pasta, place in salad bowl, add chicken (chicken should be cool and a little sticky) fresh celery and bell pepper, half of mixture of seeds and cashews. Emulsify dressing, and slowly turn into salad. Before serving, top off with sesame seeds and cashews. For an added crunch use fried noodles too!

Servings: 6-8

Nutritional information per serving

No nutrition information available

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