CRISPY ASIAN CHICKEN PASTA SALAD
Serves 6
Directions
- 1Cook the pasta in the bone broth; most of the liquid will be absorbed.
- 2Drain the pasta and season with 2 tbsp tamari, 1 tsp sesame oil, and 2 tsp sriracha.
- 3Air fry the seasoned pasta on 400° for 6 minutes, shaking once to stir.
- 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.
- 5Add all chopped vegetables to the salad.
- 6Add about half a bag of chopped salad mix.
- 7Add about half of the dressing to the vegetables and stir to season.
- 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.
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