Asian-Accented Chicken Salad

• Salt
• 1/3 cup pasta shells or fettuccine
• 3/41 cup cooked chicken cut into matchsticks or shredded
• A generous tablespoon mayonnaise
• 2 scallions, sliced
• 2 small mushrooms, sliced
• 1/4 red bell pepper (or orange or yellow), chopped or julienned
• 1/2 teaspoon dry mustard
• 1 teaspoon sugar
• 2 teaspoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons vinegar, preferably white-wine vinegar
• A sprinkling of chopped fresh cilantro or parsley
• A few lettuce leaves, or some watercress

1. Bring a pot of salted water to a boil, and toss in the pasta.
2. Cook for about 8 minutes, and then taste; when done al dente, drain.
3. Toss the pasta with the chicken, salt lightly, and fold in the mayonnaise.
4. Let macerate for a few minutes while you make the dressing.
5. Put all the dressing ingredients in a small jar, cover, and shake well to blend.
6. Fold the scallions, mushrooms, and pepper into the chicken, and add about 2 1/2 tablespoons of the dressing.
7. Toss to blend, then taste, and add more dressing as you see fit.
8. Sprinkle cilantro or parsley on top, and surround the salad with a few greens.
9. Try adding a quarter of an avocado, peeled and chopped, or a few cooked artichoke hearts, and/or some small, sweet cherry tomatoes, split in half.
10. You could also substitute some lightly cooked broccoli florets or broccolini, or asparaguswhatever is in season and handy.
11. Use leftover white turkey meat if you have it, instead of chicken.
12. Youll eat up all the salad, I promise.
13. But youll have some dressing left, and its good on so many thingsfish, hot or chilled; warm noodles; and almost any green vegetableyoull be glad to have it as a standby (double or triple the amount if you want).

salt, pasta shells, chicken, generous, scallions, mushrooms, red bell pepper, dry mustard, sugar, soy sauce, sesame oil, vinegar, fresh cilantro, watercress

Taken from www.epicurious.com/recipes/food/views/asian-accented-chicken-salad-378415 (may not work)