Grilled Chicken Pasta Salad

3 chicken breasts, boneless, skinless
4 cups Fusilli pasta
¼ cup black olives, pitted and sliced
1 sweet yellow pepper,chopped
1 sweet green pepper, chopped
2 tomatoes, seeded and chopped
2 green onions, chopped
2 cloves garlic, minced
3 tbsps vegetable oil
3 tbsps red wine vinegar
1 tbsp water
1 tbsp Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon franulated sugar
¼ cup fresh basil, chopped

1) Put the chicken in shallow dish. Whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; set 2 tablespoons aside and brush over chicken.
2) Allow to stand for 10 minutes.
3) Place the chicken on a greased grill over medium-high heat for 8-10 minutes and turn once halfway; cook until the chicken is no longer pink inside. Then slice diagonally into thin strips.
4) In a large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and refresh under cold water.
5) In a suitable size bowl, combine pasta, chicken, peppers, olives, tomatoes and basil; toss with remaining dressing.

Serves: 4


Related Posts

Leave a Reply