Grilled Chicken Pasta Salad
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
YIELD: 6 servings.
During the summer, my family often requests this recipe—especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. —Lori Thon, Basin, Wyoming
Ingredients
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1-1/2 cups Italian salad dressing
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1/2 cup cider vinegar
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1/3 cup honey
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1/2 teaspoon pepper
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6 boneless skinless chicken breast halves (4 ounces each)
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1 package (12 ounces) fettuccine
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1-1/2 cups fresh broccoli florets
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3 medium carrots, thinly sliced
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2 celery ribs, thinly sliced
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1 large green pepper, chopped
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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DRESSING:
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1-1/2 cups Italian salad dressing
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1 teaspoon garlic salt
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1 teaspoon dried oregano
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1 teaspoon Italian seasoning
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 516 calories, 17g fat (3g saturated fat), 63mg cholesterol, 1290mg sodium, 54g carbohydrate (11g sugars, 5g fiber), 32g protein.
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