Grilled Chicken Pasta Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Instructions
In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.
In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment