HONEY AND SOY CHICKEN WITH PASTA SALAD

Honey and Soy Chicken With Pasta Salad image

Provided by ImPat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

600 g chicken thigh fillets (skinless trimmed of fat)
80 ml apple juice (1/2 cup unsweetened)
2 tablespoons soy sauce (salt redued)
2 tablespoons lemon juice (fresh)
1 tablespoon honey (clear)
cooking spray
2 lemons (cut into wedges to serve)
200 g pasta (small spiral cooked as per packet instructions)
8 cups lettuce (iceberg finely shredded)
3 cucumbers (lebanese chopped)
250 g cherry tomatoes (halved)
50 g snow pea sprouts (trimmed)
2 large carrots (cut into short thin sticks)
100 g tasty cheese (fat reduced, cubed)
1 red capsicum (bell pepper cut into thick strips)
1 yellow capsicum (bell pepper cut into thick strips)
2 tablespoons fat free ranch dressing (or other of your choice)

Steps:

Put chicken in a shallow dish.
Put apple juice, soy sauce, lemon juice and honey in a small bowl and whisk to combine and then pour over the chicken and turn chicken to coat.
Cover and put in the fridge for 4 hours to marinate.
Spray barbecue plate or barbecue grill with cooking spray and preheat to medium, add the chicken and cook for 4-5 minutes on each side or until cooked through.
Transfer to a plate and cover loosely with foil and set aside for 2-3 minutes to rest.
Pasta Salad - Put pasta, lettuce, cucumber, tomato, snow pea sprouts, carrot, cheese and capsicums in a large bowl, do this while the chicken is marinating and then you cover and refrigerate and dress just before serving.
Pour the dressing over and toss to combine.
Divide the chicken between plates and serve with the pasta salad and lemon wedges.