Name: Grilled Asian Chicken Pasta Salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 3/4 cup lime juice -; 3 tablespoons olive oil -; 3 tablespoons sesame oil -; 3 tablespoons reduced-sodium soy sauce -; 2 tablespoons minced fresh gingerroot -; 3 garlic cloves, minced -; 1 tablespoon sugar -; 1-1/2 pounds boneless skinless chicken breasts -; 12 ounces uncooked angel hair pasta, broken in half -; 1 large sweet yellow pepper, chopped -; 1 large sweet red pepper, chopped -; 1 medium cucumber, peeled and chopped -; 1/4 cup minced fresh parsley -; 2 green onions, sliced -; 1/4 teaspoon crushed red pepper flakes -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Asian Chicken Pasta Salad

1. 3/4 cup lime juice -

2. 3 tablespoons olive oil -

3. 3 tablespoons sesame oil -

4. 3 tablespoons reduced-sodium soy sauce -

5. 2 tablespoons minced fresh gingerroot -

6. 3 garlic cloves, minced -

7. 1 tablespoon sugar -

8. 1-1/2 pounds boneless skinless chicken breasts -

9. 12 ounces uncooked angel hair pasta, broken in half -

10. 1 large sweet yellow pepper, chopped -

11. 1 large sweet red pepper, chopped -

12. 1 medium cucumber, peeled and chopped -

13. 1/4 cup minced fresh parsley -

14. 2 green onions, sliced -

15. 1/4 teaspoon crushed red pepper flakes -

How to cook deliciously - Grilled Asian Chicken Pasta Salad

1. Stage

In a small mixing bowl, whisk together the oils, lime juice, soy sauce, garlic, ginger and sugar. Pour 1/4 cup of the marinade into a shallow dish, reserving the remainder as the salad dressing. Add the chicken breasts to the dish, and turn them so that they’re evenly coated with the marinade. Refrigerate the chicken in its marinade for 30 minutes.

2. Stage

Drain the chicken and discard the used marinade. Oil your preheated grill, then grill the breasts over medium heat, covered, for five to seven minutes per side or until their internal temperature reaches 165°F.

3. Stage

While the chicken grills, boil the pasta according to the directions on the package (cooking time varies between brands). Drain the noodles, and rinse them thoroughly with cold water. Add the vegetables, parsley and red pepper flakes to the reserved marinade. Slice the cooked chicken breasts into 1-inch pieces. Add the chicken and noodles to the bowl containing the dressing. Toss the salad until the pasta and chicken are evenly coated, then cover the bowl and refrigerate it until mealtime.