Grilled Chicken Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 boneless skinless chicken breasts |
2 tablespoons lime juice (fresh is best) |
16 ounces macaroni, cooked and drained (ronzoni whole wheat pasta) |
1 medium red pepper, chopped |
1 medium green pepper, chopped |
1 medium red onion, chopped |
5 teaspoons dried dill weed |
3 tablespoons vinegar |
2 tablespoons reduced-fat mayonnaise |
2 tablespoons dijon mustard |
salt (optional) |
1/2 teaspoon black pepper |
2/3 cup olive oil |
lettuce leaf (optional) |
Directions:
1. Grill the chicken on medium-hot, for 15 minutes, turning once or until cooked through; remove to a platter in a single layer; sprinkle with lime juice and set aside.
2. In a large bowl, toss the macaroni with the red pepper, green pepper, onion and dill weed.
3. Remove chicken to a cutting boards, reserving the juices in the platter into a small bowl; slice the chicken into thin strips and add to the pasta mixture.
4. To the reserved juices in the small bowl, add the vinegar, mayonnaise, mustard and optional salt and pepper, whisking well.
5. Add the oil in a very thin stream, whisking well at the same time, to make a thick dressing; pour over the salad in the large bowl and toss well.
6. Serve on lettuce leaf lined plates with some sweet iced tea.
7. VARIATIONS: use turkey breast instead of chicken; use rotini or penne rigati instead of macaroni.
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