Soy Grilled Chicken Breast and Watercress Pasta Salad
Ingredients
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4
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boneless chicken breast halves (about 1 pound)
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8 ounces
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farfalle (bowtie pasta) or linguine
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1/4 cup
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soy sauce
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1 teaspoon
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chili paste
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4
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scallions, chopped, green and white parts kept separate
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1/4 cup
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red wine
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3 cloves
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garlic, peeled and minced
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1 tablespoon
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minced ginger
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1/4 teaspoon
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black pepper
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2 tablespoons
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Dijon mustard
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2 tablespoons
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rice vinegar
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1 tablespoon
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sesame oil
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3 tablespoons
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canola oil
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1
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yellow bell pepper, cored, seeded and julienned
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1/2 pound
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asparagus spears, cooked and cut into 1 or 2-inch long pieces
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3 bunches
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watercress
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1
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mango, cubed
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1/2 cup
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Italian-style salad dressing
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2 teaspoons
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fresh lime juice
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Vegetable oil cooking spray
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Cooking Instructions
Directions:
1. To make marinade for chicken, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl and whisk to blend. Add chicken and let marinate.
2. Cook pasta in salted boiling water until al dente; drain.
3. To make pasta dressing, whisk together mustard, vinegar, sesame oil, and 2 tablespoons canola oil. Toss pasta, yellow pepper, asparagus, watercress and 2 tablespoons of scallion greens with dressing.
4. To make mango dressing, whisk together lime juice, Italian dressing and remaining 1 tablespoon canola oil. Add mango cubes and toss gently to mix.
4. Coat grill with cooking spray and add chicken in a single layer. Grill 6 to 7 minutes per side, until browned and cooked through. Let rest for 10 minutes.
5. To serve, cut chicken breasts diagonally into half-inch wide strips. Toss chicken with pasta and mango dressing. Garnish with remaining scallion greens.
Equipment List
