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Grilled Chicken Pasta Salad

During the summer, my family often requests this recipe—especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. —Lori Thon, Basin, Wyoming
  • Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes
    6 servings

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
  • DRESSING:
  • 1-1/2 cups Italian salad dressing
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning

Directions

  • 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.
Nutrition Facts
1 serving: 516 calories, 17g fat (3g saturated fat), 63mg cholesterol, 1290mg sodium, 54g carbohydrate (11g sugars, 5g fiber), 32g protein.

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