Grilled Chicken & Pasta Primavera Salad
|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.
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).