Combine the first 7 ingredients. Pour 1/4 cup of
the marinade into a shallow dish, reserving the
remainder. Add the chicken and turn to coat.
Refrigerate 30 minutes.
Drain the chicken; discard marinade. Grill the
chicken, covered, on an oiled grill rack over
medium heat, 5-7 minutes on each side.
Meanwhile, cook pasta according to package
directions; drain and rinse in cold water.
Combine the remaining ingredients with the
reserved marinade. Cut chicken into 1-inch
slices. Add pasta to the vegetable mixture;
turn to coat. Refrigerate until serving.
478 calories, 16 g. fat (3g. sat. fat), 63 mg
chol, 321 mg sodium, 51 g. carb, 6 g. sugar, 3 g.
fiber, 32 g. protein
Originally Submitted
5/12/2017
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