Grilled Chicken Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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During the summer, my family often requests this recipe Ingredients:
1-1/2 cups italian salad dressing |
1/2 cup cider vinegar |
1/3 cup honey |
2 teaspoons dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
1 package (12 ounces) fettuccine |
1-1/2 cups fresh broccoli florets |
3 medium carrots, thinly sliced |
2 celery ribs, thinly sliced |
1 large green pepper, chopped |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
dressing: |
1-1/2 cups italian salad dressing |
1 teaspoon garlic salt |
1 teaspoon dried oregano |
1 teaspoon italian seasoning |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.
3. In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken. Yield: 6 servings.
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