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Grilled Chicken & Pasta Primavera Salad

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  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)

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).

Recipe Summary

Difficulty Level: 
Main Dish

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Grilled Chicken & Pasta Primavera Salad Recipe