Furikake Chicken Pasta Salad
I love taking traditional recipes and reinventing them using local ingredients and flavors. This is a perfect example of one such recipe. A simple dish, making use of leftover rotisserie chicken.
8 oz. rotelle pasta or elbow macaroni, cooked according to package directions, drained, cooled
3 c. leftover cooked chicken, shredded
6 c. mixed greens
4 stalks green onion, chopped
¼ c. cilantro, coarsely chopped
1 clove garlic, grated
½-inch ginger, peeled, grated
½ c. vegetable oil
1/3 c. rice wine vinegar
1/3 c. Aloha shoyu
¼ c. nori furikake
2 TB agave nectar
1 tsp. sesame seed oil
1/2 tsp. freshly ground black pepper
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In a mixing bowl, or dressing bottle; combine dressing ingredients well. Makes 1 ¼ cup. In a large salad bowl; toss together salad ingredients. Add dressing to taste. Serve additional dressing on the side. Serves 4-6.