September 28, 2009
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[edit] Ingredients
3 |
Chicken breasts, boneless, skinless |
3 |
tablespoons Vegetable oil |
3 |
|
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 |
|
1 |
Sweet yellow pepper,chopped |
1 |
Sweet green pepper, chopped |
2 |
Tomatoes, seeded and chopped |
⅓ |
cup Fresh basil, chopped |
[edit] Preparation
Step 1 |
Place chicken in shallow dish. Whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; set 2 tablespoons aside and brush over chicken. |
Step 2 |
Let stand for 10 minutes. |
Step 3 |
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. |
Step 4 |
In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and refresh under cold water. |
Step 5 |
In bowl, combine pasta, chicken, peppers, tomatoes and basil; toss with remaining dressing. |
[edit] About Grilled Chicken Pasta Salad
Very high source fiber, good source iron.
From Howe "Fast & Fit: Summer Supper Grill"









