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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Dressing:

Directions

  • 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.

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  • 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.

  • 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.

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

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

  • 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.

  • 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.

Nutrition Facts

582 calories; 15.5 g total fat; 33 mg cholesterol; 2767 mg sodium. 79.9 g carbohydrates; 29.8 g protein; Full Nutrition