Grilled Chicken and Pasta Salad

1. 1

   Rinse chicken and pat dry; place in a bowl.

2. 2

   In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic and ginger.

3. 3

   Pour about 1/4 cup of the mixture over chicken, reserving remainder.

4. 4

   Chill chicken for about 30 minutes.

5. 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. 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. 7

   Transfer to a board and let stand until cool enough to handle, then cut across the grain into 1-inch wide slices.

8. 8

   Meanwhile, in a covered 6-to8 quart pan over high heat, bring about 3-quarts water to a boil.

9. 9

   Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes.

10. 10

    Drain pasta and rinse under cold running water until cool.

11. 11

    In a large bowl, combine pasta, reserved lime- juice mixture, chicken, bell peppers, cucumber, parsley.

12. 12

    green onions and chili flakes; mix to coat.

13. 13

    Serve immediately or cover and chill up to 1 day.

* Per serving · 4 servings · Values may vary.