Grilled Chicken & Pasta Primavera Salad Recipe
Ingredients
| Balsamic Dressing | ||
| 8 ounces dry gemelli or other bite-size pasta twists or spirals | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| 2 whole chicken breasts (about 1 lb. each), skinned, boned, and split | ||
| 2 medium-size carrots (about 4 oz. total), thinly sliced | ||
| Asparagus | 12 Ounce, cut into pieces | |
| Mushrooms | 4 Ounce, thinly sliced | |
| Red oak leaf lettuce leaves or small inner red leaf lettuce leaves, washed and crisped | ||
| Slivered green onions (including tops) | ||
Directions
Prepare Balsamic Dressing and set aside.
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.
Set aside.
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).
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.
Set aside.
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).
Chef
