This dish is great for a quick lunch and equally fabulous for an outdoor picnic. It’s creamy from the light mayonnaise but doesn’t feel heavy with the addition of all the fresh vegetables. What makes this a great fusion of flavors is the light scent of lemongrass and the tanginess of the lemon juice. Classic pasta is given a new balance of cool and luscious.

Serves 4-6

2 boneless, skinless chicken breasts, rinsed
1 box (approx. 3/4 pound) Farfalle pasta
14 cloves garlic, minced
1/2 large red onion, julienned
2 large celery stalks, chopped into bite-size chunks
1 large orange or yellow bell pepper, julienned
8 inch stalk lemongrass, finely minced
1 1/4 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons sriracha chili sauce
12 kafir lime leaves, finely julienned (substitute 1 1/2 Tablespoon grated lime peel)
Juice of 1 small lime
Chopped cilantro for garnish
In a large pot, bring water to a vigorous boil. Add the chicken and cook for approximately 15 minutes; remove the chicken (allow the water to continue boiling) and chop into small slivers. Place the chicken in a large mixing bowl.
In the boiling water, cook the farfalle until al dente (approx. 8 to 10 minutes) or as directed; drain and toss in with the chicken.
Use a large wooden spoon or spatula to mix the chicken, farfalle and the rest of the ingredients thoroughly. Serve warm or chilled with chopped cilantro for garnish.