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.


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