Grilled chicken pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chicken breasts, boneless, skinless | |
| 3 | tablespoons | Vegetable oil |
| 3 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Water |
| 1 | tablespoon | Dijon mustard |
| 2 | Green onions, chopped | |
| 2 | Garlic cloves, minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Granulated sugar |
| 4 | cups | Fusilli pasta |
| 1 | Sweet yellow pepper,chopped | |
| 1 | Sweet green pepper, chopped | |
| 2 | Tomatoes, seeded and chopped | |
| ⅓ | cup | Fresh basil, chopped |
Directions
Place chickin in shallow dish. Whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; remove 2 tb and brush over chicken. Let stand for 10 minutes.
Place chicken on greased grill over medium-high heat; cook, turning once, for 8-10 minutes or until chicken is no longer pink inside.
Slice diagonally into thin strips.
In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and refresh under cold water.
In bowl, combine pasta, chicken, peppers, tomatoes and basil; toss with remaining dressing.
Per Serving: about 585 calories, 34 g protein, 14 g fat, 80 g carbohydrate very high source fibre, good source iron.
Source: Canadian Living magazine [Jul 95] Presented in article by Heather Howe "Fast & Fit: Summer Supper Grill" [-=PAM=-] PA_Meadows@...