Soy Grilled Chicken Breast and Watercress Pasta Salad

4boneless chicken breast halves (about 1 pound)
8 ouncesfarfalle (bowtie pasta) or linguine
1/4 cupsoy sauce
1 teaspoonchili paste
4scallions, chopped, green and white parts kept separate
1/4 cupred wine
3 clovesgarlic, peeled and minced
1 tablespoonminced ginger
1/4 teaspoonblack pepper
2 tablespoonsDijon mustard
2 tablespoonsrice vinegar
1 tablespoonsesame oil
3 tablespoonscanola oil
1yellow bell pepper, cored, seeded and julienned
1/2 pound asparagus spears, cooked and cut into 1 or 2-inch long pieces
3 buncheswatercress
1mango, cubed
1/2 cupItalian-style salad dressing
2 teaspoonsfresh lime juice
Vegetable oil cooking spray



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.

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