CRISPY ASIAN CHICKEN PASTA SALAD

Directions

  1. 1Cook the pasta in the bone broth; most of the liquid will be absorbed.
  2. 2Drain the pasta and season with 2 tbsp tamari, 1 tsp sesame oil, and 2 tsp sriracha.
  3. 3Air fry the seasoned pasta on 400° for 6 minutes, shaking once to stir.
  4. 4Prepare the dressing by combining 3 tbsp tamari or soy sauce, 1.5 tbsp white miso, 3 grated or minced garlic cloves, 2 tsp grated ginger, 2 tbsp powdered peanut butter, white pepper to taste, 1 tsp sriracha, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 3 tbsp kettle & fire chicken bone broth.
  5. 5Add all chopped vegetables to the salad.
  6. 6Add about half a bag of chopped salad mix.
  7. 7Add about half of the dressing to the vegetables and stir to season.
  8. 8Crisp up the chicken in the air fryer and toss it into the salad.

Ingredients

  • 2 boxes chicken bone broth
  • 12 oz your favorite protein pasta
  • 2 tbsp tamari
  • 1 tsp sesame oil
  • 2 tsp sriracha
  • 3 tbsp tamari or soy sauce
  • 1.5 tbsp white miso
  • 3 cloves garlic, grated or minced
  • 2 tsp grated ginger
  • 2 tbsp powdered peanut butter
  • to taste White pepper
  • 1 tsp sriracha
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 3 tbsp kettle & fire chicken bone broth
  • 1 cup chopped sugar snap peas
  • 1 cup shredded carrots
  • 1 cup chopped cucumbers
  • 0.75 cup shelled edamame
  • 1 handful chopped cilantro
  • 0.5 bag lettuce mix
  • 0.5 cup chopped scallion
  • crispy chicken tenderloin

Equipment

air fryer

Tips

  • For extra protein, cook chickpea pasta in bone broth.
  • Use whatever vegetables you like.
  • You can use tuna, shredded chicken, or rotisserie chicken instead of crispy chicken.