All Recipes Best Recipe Salad Pasta Salad Recipes Macaroni Salad Recipes

Ingredients

3 tablespoons soy sauce 2 tablespoons honey 2 tablespoons tomato sauce 2 tablespoons plum sauce 1 tablespoon Worcestershire sauce 1 teaspoon sesame seeds 1 teaspoon chopped fresh basil 3 skinless, boneless chicken breast halves 2 cups elbow macaroni 2 tablespoons olive oil ½ cup low-fat mayonnaise ½ cup fat free sour cream 1 teaspoon coarse grained prepared mustard 1 tablespoon honey 1 tablespoon tomato sauce 1 teaspoon Worcestershire sauce ¼ cup shredded sharp Cheddar cheese 1 avocados - peeled, pitted and sliced ½ cup cashews

Nutrition Info

446.2 calories carbohydrate: 48.9 g cholesterol: 42.5 mg fat: 17.9 g fiber: 4.1 g protein: 23.9 g saturatedFat: 3.7 g servingSize: - sodium: 754.5 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente, drain and rinse.
Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.

6 servings

An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative!