Grilled Chicken Pasta Salad Recipe

Grilled Chicken Pasta Salad Recipe

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

6 Servings
Prep: 30 min. + marinating
Grill: 10 min.

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

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.

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.
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.

Grilled Chicken Pasta Salad published in Country Woman May/June 1999, p33

Beth Layman :)