Honey Soy Chicken Fettuccine Salad

1/3 cup honey

1/3 cup soy sauce

2 TBSP lime juice

1 TBSP sesame oil

1 clove garlic, crushed

500g chicken fillets

375g pack Latina Fresh Egg Fettuccine

1 carrot, cut into thin strips

1 small red capsicum, thinly sliced

150g snow peas, blanched and cut in half diagonally

1 TBSP sesame seeds, lightly toasted

Combine honey, soy, lime juice, sesame oil and garlic in a jar and shake well. Place chicken and ¼ cup dressing in a medium bowl. Cover and marinate for 20 minutes.

Drain chicken and discard marinade. Preheat grill/pan and cook chicken over medium-high heat until cooked through. Rest for about 5 minutes before slicing across the grain.

Meanwhile, cook fettuccine according to pack directions. Drain, gently rinse under hot water and cool slightly. Toss with half of remaining dressing. 

Add carrot, capsicum and snow peas to fettuccine. Top with chicken and sprinkle with sesame seeds. Serve remaining dressing alongside salad.

NB: Alternatively, stir-fry carrots, snow peas and capsicum with half the dressing and add to fettucine or stir-fried hokkien noodles to make it a hot stir-fry.