Almond Chicken Pasta Salad

serves 6

In a large pot bring 6 cups of salted water to a boil.
Add the pasta and cook to according to directions on the package.
When the pasta is very nearly done add the peas and give a stir.
Drain and rinse the peas and pasta under cold water until it cools down.
Let sit in the strainer or colander until very well drained.

Meanwhile in a blender, or a bowl with a whip, combine the almond butter, yogurt, hot sauce, vinegar, ginger and apple juice. Blend or whip until smooth. The sauce should be a pourable consistency, if it gets too thick add more apple juice.

In a large bowl, combine the chicken, carrots, pasta and peas, toss well. While continuing to toss gently slowly pour in the almond sauce. Make sure all ingredients are well coated. Top the salad with the chopped spring onions and refrigerate for at least 2 hours to let the flavors develop some character. This salad is great on a picnic.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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