For the Dressing:
2 Tbsp SoGo! Pure Lime Juice
3 Tbsp Toasted Sesame Oil
4 Tbsp Tahitian Lime Olive Oil
2 Tbsp Soy Sauce
1 Tbsp Ginger, freshly grated
1 clove Garlic, freshly grated
Vegetariano Italian Salt Blend
For the Salad:
½ lb Fusilli Pasta
1 Tbsp Sea Salt
1 Tbsp Vinaigrette, plus more for finishing
1 head Butter Lettuce
1/2 Red Pepper
1/2 Orange Pepper
1 Zucchini
1 Yellow Squash
1 Carrot
1 Scallion
For the Chicken:
4 Chicken Tenders
4 Tbsp Wasabi Ginger Finishing Sauce
1. Make the dressing: In a dressing shaker add the dressing ingredients. Shake to combine and set aside for dressing the salad.
2. Cook the pasta: Heat a large saucepan of water on high until boiling. Once boiling, add salt and Fusilli Pasta. Cook until al dente, about 15 minutes. Drain off water and drizzle with 1 Tbsp of Sesame Lime Dressing. Set aside to cool.
3. Cook the chicken: Brush both sides of chicken with Wasabi Ginger Finishing Sauce. Heat a large sauté pan to medium high. Once hot, add the chicken. Sear both sides for 1 to 2 minutes to seal in the juices. Turn the heat down and leave on the stove until cooked throughout, brushing with the finishing sauce once more before removing from heat and slicing.
4. Prep the veggies: Wash the butter lettuce and let dry. Cut the peppers into long thin slices. Julienne or mandolin the zucchini, yellow squash, and carrot. Dice the scallion.
5. Cook the veggies: In a sauté skillet add the peppers, zucchini, yellow squash, and carrot to a little bit of Toasted Sesame Oil. Cook until vegetables are warmed throughout and add the pasta and dressing. Toss to coat.
6. Create the salad: On a serving plate, place the butter lettuce down first. Top with veggie and pasta mixture. Finish with the sliced chicken and scallions. Enjoy!