It’s been awhile since we shared a receipe here at the Fat Loss Authority so it’s time to change that trend. Let’s also say that after our recent post about the Mediterranean Diet my mind was on food. I was recently out for lunch with a friend at a buffet style restaurant. Yes, a very dangerous place to lose all self control but we both are health conscious enough not to go crazy and besides, it was our cheat day. One thing that we both noticed was the amount of mayo-sodden salads that were available in all different shapes (pasta, brocolli, etc).

So here is delicious receipe that we found to try out in your own kitchen. This recipe calls for roasted or grilled chicken that has cooled. Using leftovers or buying a rotisserie chicken already barbequed and letting it cool in the refrigerator overnight is the way to go. You can use any sort of pasta, even asian noodles such as udon, but for simplicity’s sakes we are going to stick with traditional rotini pasta or what my non-italian friend calls it: spirals.

Chicken Peanut Pasta Salad (Hot or Cold)

This receipe makes 6-8 servings
* 1 lb (450 g) dry rotini pasta

* 1 cup (450 mL) frozen peas

* 1/2 cup (125 mL) chunky peanut butter

* 1/3 cup (80 mL) low-fat sour cream

* 1 to 2 tsp (5 to 10 mL) hot sauce (more or less to taste)

* 1 tbsp (15 mL) cider OR white vinegar

* 2 tbsp (30 mL) grated fresh ginger

* 1/3 cup (80 mL) orange juice

* Salt AND freshly ground black pepper, to taste

* 3 cups (750 mL) chopped cooked and cooled chicken

* 2 large carrots, diced

* 3 scallions, chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.

Just as pasta finishes cooking, add peas and stir for 30 seconds. Drain and rinse pasta and peas under cold water until cool. Let stand in colander to drip excess water.

As pasta is cooling, combine peanut butter, sour cream, hot sauce, vinegar, ginger and orange juice in a blender. Blend until smooth. Season with salt and pepper. If peanut sauce is too thick, add more orange juice or water until it is pourable.

In a large bowl, combine chicken and carrots. Add drained peas and pasta; toss well. While continuing to toss, slowly pour in peanut sauce. Mix until all ingredients are well coated.

Top salad with scallions. Serve immediately or refrigerate.

Approximate nutrition per serving: 381 calories, 14 g fat, 29 g protein, 36 g carbohydrates, 7 g fibre

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