Mediterranean chicken pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts |
| 2 | teaspoons | Olive oil |
| ½ | teaspoon | Dried oregano |
| Salt and pepper; to taste | ||
| 8 | ounces | Pasta shells |
| 1 | cup | Artichokes; marinated |
| ½ | cup | Black olives; (oil cured) |
| ¼ | cup | Italian parsley; chopped |
| 1 | large | Tomato |
| 3 | tablespoons | Fresh lemon juice (actually I use lime jui |
| Cayenne pepper; to taste | ||
| 1 | teaspoon | Dried oregano |
| Sandwich spread; to taste | ||
| ½ | cup | Olive oil |
| ¼ | cup | Red onion; minced |
Directions
Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and set aside. Rub chicken with olive oil and sprinkle with oregano, salt and pepper. Grill and cool to room temperature. Cut into cubes. Add chicken to dressing and marinate, stirring occasionally, for 1 hour.
Cook pasta. Rinse with cold water and drain. Add chicken and remaining ingredients and toss gently.
Posted to EAT-L Digest 09 Sep 96 Date: Mon, 9 Sep 1996 18:01:00 -0500 From: Fran <frich@...>
NOTES : I used 1 lb. pasta twists and doubled dressing amount.