Asian-Inspired Chilled Pasta Salad with Chicken recipe

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Ingredients

3 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons grapeseed oil
1 tablespoon sesame oil
1 tablespoon canola oil
1 ½ teaspoons finely chopped fresh ginger
1 teaspoon white sugar
1 clove garlic, minced
½ teaspoon ground black pepper
3 whole skinless, boneless chicken breasts
1 (12 ounce) bottle teriyaki marinade (such as Lawry's® Teriyaki with Pineapple)
1 (16 ounce) package thin spaghetti
1 large tomato, diced
1 yellow bell pepper, diced
1 cup fresh broccoli florets
½ teaspoon sea salt
½ teaspoon ground black pepper
1 (3 ounce) can chow mein noodles
1 (8 ounce) package snow peas
½ teaspoon chile-garlic sauce (such as Sriracha®)
6 sprigs fresh cilantro

Nutrition Info

581.8 calories
carbohydrate: 79.9 g
cholesterol: 32.9 mg
fat: 15.5 g
fiber: 5 g
protein: 29.8 g
saturatedFat: 2 g
servingSize: -
sodium: 2766.7 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender, blend until smooth. Place dressing in the refrigerator for at least 30 minutes.

  2. Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.

  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

  6. Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.

  7. Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

Recipe Yield

6 servings

Recipe Note

A delicious light pasta salad with crisp broccoli, yellow pepper, snow peas, grilled teriyaki chicken, and a light ginger-soy dressing. It goes great with a glass of white wine.

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