Taste of Home
Grilled Asian Chicken Pasta Salad
TOTAL TIME: Prep: 25 min. + marinating Grill:10 min.
YIELD: 6 servings.
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
Ingredients
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3/4 cup lime juice
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3 tablespoons olive oil
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3 tablespoons sesame oil
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3 tablespoons reduced-sodium soy sauce
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2 tablespoons minced fresh gingerroot
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3 garlic cloves, minced
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1 tablespoon sugar
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1-1/2 pounds boneless skinless chicken breasts
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12 ounces uncooked angel hair pasta, broken in half
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1 large sweet yellow pepper, chopped
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1 large sweet red pepper, chopped
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1 medium cucumber, peeled and chopped
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1/4 cup minced fresh parsley
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2 green onions, sliced
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
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.
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2.
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°.
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3.
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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