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Grilled Chicken & Pasta Primavera Salad Recipe
|Balsamic dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Gemelli/Other bite size pasta twists / spirals||8 Ounce|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Thinly sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||2 Pound, skinned, boned and split (2 Pieces, 1 Pound Each)|
|Carrots||4 Ounce, thinly sliced (2 Medium Size)|
|Asparagus||12 Ounce, tough ends snapped off, spears cut into 1/2 inch long pieces keep stems and tips separate|
|Mushrooms||4 Ounce, thinly sliced|
|Red oak leaf lettuce/Small inner red leaf lettuce leaves||1 Cup (16 tbs), washed and crisped|
|Slivered green onions||1 Tablespoon (Including Tops)|
Serving size: Complete recipe
Calories 2057 Calories from Fat 153
% Daily Value*
Total Fat 17 g25.6%
Saturated Fat 3.3 g16.4%
Trans Fat 0.2 g
Cholesterol 526.2 mg
Sodium 1313.9 mg54.7%
Total Carbohydrates 214 g71.4%
Dietary Fiber 24.6 g98.5%
Sugars 29.1 g
Protein 254 g508.3%
Vitamin A 559.5% Vitamin C 106.7%
Calcium 27.6% Iron 116.3%
*Based on a 2000 Calorie diet
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Place pasta in a large bowl and lightly mix in peas, sliced onions, and 1/2 cup of the dressing.
Rinse chicken and pat dry, then brush on all sides with some of the remaining dressing.
Place on a greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, brushing with remaining dressing and turning once, until meat in thickest part is no longer pink; cut to test (18 to 20 minutes total).