Grilled Chicken Pasta Salad For Two Recipes

Steps:

• 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.

Steps:

• Heat grill to medium heat.
• Mix Italian seasoning with 2 Tbsp. dressing until blended. Brush onto chicken; let stand 10 min.
• Grill chicken 8 min.; turn. Top evenly with 1/2 cup mozzarella. Grill additional 5 to 8 min. or until chicken is done (165ºF). Cool, then refrigerate until ready to use as directed.
• Meanwhile, mix pasta sauce and remaining dressing until blended. Toss pasta with tomatoes, 1/4 cup Parmesan and remaining mozzarella in large bowl. Add pasta sauce mixture; mix lightly. Refrigerate 1 hour.
• Cut chicken into 1-inch pieces; place over salad along with the crushed croutons, basil and remaining Parmesan.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
• Cook the pasta following pack instructions. Drain and set aside.
• Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
• Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.

Steps:

• Heat a gill pan or outdoor grill to high heat.
• Bring large pot of water to boil and cook pasta according to package directions until al dente.
• In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix.
• Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
• Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes.
• In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
• Whisk in the remaining olive oil and then add the grated cheese.
• Once pasta is cooked and drained, add it to the salad bowl and toss to coat.
• Grill the onion slices until well marked, about 2-3 minutes.
• Grill the chicken for 3 to 4 minutes on each side.
• Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
• Coarsely chop the onions and cut the chicken into slices.
• Add them to the pasta.
• Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
• Season with salt and pepper to taste.
• ** We aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - Ijust make a little extra dressing.

Steps:

• Cook pasta following directions on box, drain.
• While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
• When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
• Add peppers, onion, scallions and dill.
• In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
• Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
• *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!