Recipe: Grilled Chicken Pasta Salad

 

grilled-chicken-pasta-salad-R100604-ss.jpg

What You Need:

  • 1 pound rotini
  • 2 pounds thin-sliced chicken cutlets
  • 2 tablespoons lemon juice
  • 1 large sweet red pepper, cored, seeded and diced
  • 1 large green pepper, cored, seeded and diced
  • 1 medium-size red onion, halved and thinly sliced
  • 2 scallions, trimmed and thinly sliced
  • 2 tablespoons minced fresh dill
  • 1 cup light mayonnaise
  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1 teaspoon prepared mustard
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup canola oil
Directions:
1.  Cook pasta following package directions. Drain.
2.  While pasta is cooking, heat grill pan or broiler. Sprinkle chicken with the lemon juice and grill or broil for about 2 minutes per side or until internal temperature reads 160 degrees F on an instant-read thermometer. Set aside and let cool.
3.  When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.
4.  In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.
5.  Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.

 

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