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Grilled Asian Chicken Pasta Salad

This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
  • Total Time
    Prep: 25 min. + marinating Grill:10 min.
  • Makes
    6 servings


  • 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
  • 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


  • Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes.
  • Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°.
  • Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
1-1/3 cups: 478 calories, 16g fat (3g saturated fat), 63mg cholesterol, 321mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 32g protein.

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