Fusilli Salad with Pan Fried Chicken Breast and Mango Jalapeno Dressing


Cooking Time: 2.5 Hours (For boiling pasta and chilling the salad)
Preparation Time: 20 minutes
Serves: 2


Salad Dressing
  • 3 tbsp. Sprig Toasted Sesame Oil
  • 2 tbsp. Sprig Mango Jalapeno Hot Sauce
  • 1/4cup cheese (grated)
  • 2 tsp oregano
  • 2 tsp poppy seeds
  • 1 tbsp white sesame seeds
  • 2 cloves garlic (finely minced)
  • 1 tbsp. lime juice/vinegar
  • 1 tsp green chillies (finely chopped)
  • 1/4 tsp Sprigs Celery Sea Salt (or more according to taste)
Pasta Salad
  • 350 g Fusilli Pasta
  • 1 tbsp. oil
  • 1 tsp. salt
  • 1 medium cucumber (diced)
  • 1 large tomato (diced)
  • 1 medium bell pepper (diced)
  • 1 red onion (diced)
  • ½ cup pomegranate seeds
  • ½ cup sprouted chickpeas/green lentils
  • 1 pan fried chicken breast, coarsely sliced.


  1. In a thick bottomed vessel, add 6 to 8 cups of water, oil, salt and bring to a boil. Add pasta, cook according to package instructions.
  2. Drain well, rinse with cold water, and drain again.
  3. Meanwhile, combine all the ingredients in a large bowl. Stir in cold pasta. Add the grated cheese and salad dressing and toss until uniformly combined.
  4. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
  5. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.

Mango Jalapeno Hot and Sweet Sauce, 110g


Toasted Sesame Oil, 125g


Roasted Chilli Oil, 125g


Bhut Jolokia Extra Hot Chilli Sauce, 120g