Best Marinated Chicken And Pasta Salad Recipes

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE

Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée image

Provided by Ming Tsai

Categories Salad Blender Chicken Pasta Broil Low Fat Lime Mango Watercress Self

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup soy sauce
1 tsp chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tbsp minced ginger
1/4 tsp black pepper
4 boneless chicken breast halves (1 lb)
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress
2 mangoes, cubed
2 tsp fresh lime juice
Vegetable-oil cooking spray

Steps:

Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

MARINATED CHICKEN AND PASTA SALAD

Marinated Chicken and Pasta Salad image

An Australian recipe which is perfect for Summer barbecues. The chicken can also be served warm, for a Winter alternative!

Provided by ABAKER007

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 19

Ingredients

3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato sauce
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1 teaspoon chopped fresh basil
3 skinless, boneless chicken breast halves
2 cups elbow macaroni
2 tablespoons olive oil
½ cup low-fat mayonnaise
½ cup fat free sour cream
1 teaspoon coarse grained prepared mustard
1 tablespoon honey
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
¼ cup shredded sharp Cheddar cheese
1 avocados - peeled, pitted and sliced
½ cup cashews

Steps:

In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.

Nutrition Facts : Calories 446.2 calories, Carbohydrate 48.9 g, Cholesterol 42.5 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 3.7 g, Sodium 754.5 mg, Sugar 13.2 g