PASTA SALAD WITH SOY MARINATED CHICKEN AND MANGO-LIME SAUCE

Marinade:
1/2 cup soy sauce
1 tablespoon chili paste
1/2 medium onion, diced
1/4 cup red wine vinegar
3 cloves garlic, peeled and minced
1 tablespoon minced ginger
1/4 teaspoon black pepper

4 boneless chicken breast halves (1 lb)

1 pound pasta

Dressing:
4 tablespoons Dijon mustard
4 tablespoons rice vinegar
2 tablespoons sesame oil
5 tablespoons canola oil
2 tablespoons soy sauce
5 or 6 shakes of tabasco

Sauce:
2 mangoes, cubed
Juice from 2 limes
1 tablespoon vegetable oil

1 poblano pepper, cored, seeded and chopped
1/4 cup chopped roasted red bell pepper
1/2 medium onion chopped
Crushed red pepper to taste
Black pepper to taste
Extra soy sauce to taste


Combine marinade ingredients in zip top bag and add chicken. Marinate for 1-2 hours in refrigerator.

Combine dressing ingredients and whisk until smooth. Set aside.

Place cubed mango, lime juice and 1 tablespoon vegetable oil in blender and blend until smooth. Set aside.

Cook pasta according to package directions and grill chicken.

Toss pasta with poblano peppers, red bell peppers, onion, crushed red pepper, black pepper and soy sauce. Adjust seasonings.

To serve, plate pasta, top with grilled chicken and top chicken with mango sauce.