As much as I love chicken adobo, I rarely make it in summer. Instead, I make this simple and eye-catching chilled chicken and pasta salad that has some of the same flavors plus the added dimension of a touch of sesame oil.
Even though the price of wheat is up substantially, pasta is still an economical choice and so is chicken. This uses thighs, moister and more flavorful than expensive breasts. Skinless, boneless thighs will save time but skin-on, bone-in thighs will save money. See my notes if you’re using bone-in thighs. This is also a good way to use leftover roasted chicken.
I found a version of this recipe at a supermarket but it was riddled with errors — for instance, 1/4 cup of potent sesame oil in the dressing! — and called for extensive handling of raw poultry. The latter was easy to fix and then I tinkered with the dressing till I came up with a good formula.
If you don’t often use bell peppers or if you’re pressed for time, just buy a few strips from the supermarket salad bar. It’s also an opportunity to have more than one color!
Ella’s Chicken Adobo Salad
5 – 6 ounces long pasta, broken in half
4 skinless, boneless chicken thighs
Dressing
3 TB soy sauce*
3 TB red wine vinegar
1 TB sesame oil
2 TB sugar
1 TB sesame seeds
2 cloves garlic, minced (about 2 TB)
1/2 small bell pepper, thinly sliced
2 green onions, white part only, minced
*If using low-sodium soy sauce, taste the dressing before serving to determine whether a pinch of salt is called for ~ ella.
Cook the pasta according to the package directions. Drain and rinse under cold running water. Place in a serving bowl, cover and refrigerate.
In a large non-stick skillet over medium heat, brown the chicken several minutes on both sides, cooking until done. Move to a cutting board and let cool.
Meanwhile, make the dressing by combining all the ingredients in a small bowl or glass measuring cup and mixing thoroughly. Cover and refrigerate.
When the chicken is cool enough to handle, cut into bite-sized pieces, cover and refrigerate.
When ready to serve, whisk the dressing, add the diced chicken and the dressing to the chilled pasta and toss well with tongs.
Serves 4 as a side dish or 2 as a main course.
Ella’s notes: If you wish, toast the sesame seeds in a dry skillet until golden. If you’re not using skinless, boneless thighs wait until they’re cooked and cooled to remove the skin and to dice them. Put them in the pan skin-side down so some of the fat will render and they will turn easily.
Related post on From Scratch: Chicken Adobo
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{ 2 comments… read them below or add one }
Mmmm. This looks so refreshing and substantial for summer. I love getting whole grain or blended grain pastas these days, and it’s something I actually cook! You’ve shown me new frontiers…but, do you eat this for breakfast? What about that eating plan we’ve been on?
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Hi! I love the blended pastas. I like the whole grain but love the blends. I did have the leftovers for breakfast! It had been lunch the day before.
I keep meaning to write an update about the diet but time always gets away from me. How’s it working for you?