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Trough Dinner-grilled chicken and pasta salad

By

Ben and Lauren call it Trough Dinner because you don't come up for air until the last bite!!

Rate this recipe 4/5 (12 Votes)

Ingredients

  • 1 1/2 pounds boned
  • skinned chicken breasts
  • 3/4 cup lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons Asian (toasted) sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic
  • peeled and chopped
  • 2 tablespoons minced fresh ginger
  • 1 pound dried angel hair pasta
  • 1 pound mixed red and yellow bell peppers
  • rinsed
  • cored
  • stemmed
  • seeded
  • and diced
  • 1 cucumber (about 10 oz.)
  • peeled and chopped
  • 1/2 cup chopped parsley
  • 1/4 cup chopped green onions (white and pale green parts only)
  • 1/4 teaspoon hot chili flakes

Details

Servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

1. Rinse chicken and pat dry; place in a bowl. In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic, and ginger. Pour about 1/4 cup of the mixture over chicken, reserving remainder. Chill chicken for 30 minutes.

2. Lift chicken from marinade (discard used marinade) and lay over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center of the thickest part (cut to test), 6 to 8 minutes total. Transfer to a board and let stand until cool enough to handle, then cut across the grain into 1-inch-wide slices.

3. Meanwhile, in a covered 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes. Drain pasta and rinse under cold running water until cool.

4. In a large bowl, combine pasta, reserved lime-juice mixture, chicken, bell peppers, cucumber, parsley, green onions, and chili flakes; mix to coat. Serve immediately or cover and chill up to 1 day.

This dish is delicious hot or cold

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We double the sauce to have plenty extra for pouring over pasta.
Calories:
421 (24% from fat)
Protein:
28g
Fat:
11g (sat 1.7)
Carbohydrate:
51g
Fiber:
2.5g
Sodium:
421mg
Cholesterol:
49mg

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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