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.

Grilled Chicken Pasta Salad

by 24  people

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  • 1   pound 
  • 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 
  • 1   teaspoon 
    prepared mustard
  • 1   teaspoon 
  • 1   teaspoon 
    onion powder
  • 1   teaspoon 
    dried parsley flakes
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 1/2  cup 
    canola oil
Cook pasta following package directions. Drain.
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.
When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl. Add diced peppers, onion, scallions and dill.
In a medium-size bowl, whisk mayonnaise, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and black pepper. Gradually whisk in the oil.
Pour mayonnaise mixture over the pasta and chicken and toss. Refrigerate until ready to serve.
Nutrition information
Per Serving: cal. (kcal) 514, Fat, total (g) 25, chol. (mg) 76, sat. fat (g) 3, carb. (g) 43, fiber (g) 2, pro. (g) 30, sodium (mg) 409, Percent Daily Values are based on a 2,000 calorie diet
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