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Grilled Chicken and Pasta Salad

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“A cool main-dish noodle salad. It makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. The recipe comes from Sunset Magazine.”

Ingredients Nutrition


  1. Rinse chicken and pat dry; place in a bowl.
  2. In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic and ginger.
  3. Pour about 1/4 cup of the mixture over chicken, reserving remainder.
  4. Chill chicken for about 30 minutes.
  5. Lift chicken from marinade (discard used marinade) and lay over a solid bed of medium coals or medium heat on gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.
  6. 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.
  7. Transfer to a board and let stand until cool enough to handle, then cut across the grain into 1-inch wide slices.
  8. Meanwhile, in a covered 6-to8 quart pan over high heat, bring about 3-quarts water to a boil.
  9. Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes.
  10. Drain pasta and rinse under cold running water until cool.
  11. In a large bowl, combine pasta, reserved lime- juice mixture, chicken, bell peppers, cucumber, parsley.
  12. green onions and chili flakes; mix to coat.
  13. Serve immediately or cover and chill up to 1 day.

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