Grilled Chicken Pasta Salad
Recipe from
Family Circle
If your summer days are filled with activities, add this main-dish pasta salad to your menu plan. Make it early in the day or the night before and chill it until serving time. The honey-mustard dressing is fantastic with the chicken, pasta, and veggies.
Ingredients
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1 poundrotinisee savings
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2 poundsthin-sliced chicken cutletssee savings
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2 tablespoonslemon juicesee savings
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1large sweet red pepper, cored, seeded and dicedsee savings
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1large green pepper, cored, seeded and dicedsee savings
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1medium-size red onion, halved and thinly slicedsee savings
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2scallions, trimmed and thinly slicedsee savings
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2 tablespoonsminced fresh dillsee savings
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1 cuplight mayonnaisesee savings
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1/2 cupred wine vinegarsee savings
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1/2 cuphoneysee savings
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1 teaspoonprepared mustardsee savings
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1 teaspoonsugarsee savings
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1 teaspoononion powdersee savings
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1 teaspoondried parsley flakessee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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1/2 cupcanola oilsee savings
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.
Nutrition information
Per serving: Calories 514, Total Fat 25 g, Saturated Fat 3 g, Cholesterol 76 mg, Sodium 409 mg, Carbohydrate 43 g, Fiber 2 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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