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Soy Grilled Chicken Breast and Watercress Pasta Salad

Soy Grilled Chicken Breast and Watercress Pasta Salad

Ingredients

4 boneless chicken breast halves (about 1 pound)
8 ounces farfalle (bowtie pasta) or linguine
1/4 cup soy sauce
1 teaspoon chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tablespoon minced ginger
1/4 teaspoon black pepper
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons canola oil
1 yellow bell pepper, cored, seeded and julienned
1/2 pound asparagus spears, cooked and cut into 1 or 2-inch long pieces
3 bunches watercress
1 mango, cubed
1/2 cup Italian-style salad dressing
2 teaspoons fresh lime juice
  Vegetable oil cooking spray

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

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