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The BEST (& Prettiest) Pasta Salad...Evah!

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Salad
Cuisine: Asian
Author: Colleen Kennedy

Ingredients

  • 1 box of linguine noodles cooked al dente and rinsed with cold water – toss with a bit of olive oil to keep pasta from sticking while you prep
  • 1/2 head of thinly sliced Napa cabbage
  • 1/2 bag of baby spinach
  • 1 red bell pepper sliced thin
  • 4 scallions sliced white and green
  • 1 cucumber peeled and cut into chunks
  • 1 1/2 cups of chopped cilantro
  • 1 cup of honey roasted peanuts optional
  • 1 1/2 pounds of boneless chicken breasts
  • 1 jalapeno slice thinly into rings optional
  • Marinade for the Chicken
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 1/2 TBS chili garlic sauce Asian section
  • Dressing
  • 2 TBS honey
  • 1 TBS fresh lime juice
  • 1/2 cup extra light olive oil
  • 3 TBS sesame oil Asian section
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger peeled and chopped
  • 1 clove garlic chopped
  • 1 jalapeno pepper chopped
  • 1 TBS chili garlic sauce Asian section

Instructions

  • For Marinade
  • Whisk together the 3 ingredients, pour over chicken and refrigerate for 30 minutes up to 4 hours. Tossing every so often.
  • Once ready, preheat grill cook chicken over medium high heat for about 10 minutes. Flipping once to achieve some nice grill marks.
  • Watch for flames from the honey.
  • Let chicken rest a bit then slice down.
  • For Salad
  • Place 1/2 the pasta in your bowl or on your serving dish, toss with some of the dressing, layer on 1/2 of your salad ingredients. Drizzle with some of the dressing.
  • Repeat (tossing linguine with some of the dressing before you add it). Drizzle liberally with remaining dressing.
  • For dressing
  • Combine all ingredients, whisk well until incorporated. Pour dressing over just prior to serving. Toss very well.(If you have juice from your chicken after you slice it down…throw it into the dressing as well)
  • This dish is best served at room temperature.
  • ** I usually double the recipe. It is still delicious left over.