Summer Grilled Chicken and Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This just screams summer...with the grilled chicken and the fresh vegetables... Ingredients:
2 boneless skinless chicken breast halves |
8 ounces whole wheat fusilli or 8 ounces penne |
2 cups sugar snap peas |
1 garlic clove, minced |
1/4 teaspoon coarse salt |
3 medium tomatoes, chopped |
1 avocado, chopped |
3 tablespoons chopped cilantro |
3 tablespoons lime juice |
1/4 teaspoon fresh ground pepper |
Directions:
1. Heat grill and oil brill grate. Grill chicken 7-10 minutes or until no longer pink; turning once. Cool and cut into bite sized pieces.
2. Meanwhile, cook pasta according to package directions. Add peas during the last 2 minutes of cooking; drain and rinse under cold running water to cool.
3. Place garlic on cutting board; sprinkle with salt. With side of large knife, mash into paste.
4. Place tomatoes, avocado, garlic paste, cilantro, lime juice and pepper in large bowl; stir to combine. Add pasta, peas and chicken and toss to coat.
5. Let stand 10 minutes to allow flavors to blend.
6. Can be made 2 hours ahead. Cover and refrigerate.
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