Chicken Pasta Salad
From bostonmargy 15 years ago
- - to make
- Serves 12
I put this salad together on a hot week night. I used a dressing/marinade from an antipasto recipe and it worked well, especially once the ingredients had a chance to mingle!
Ingredients
- 1/4 cup extra-virgin olive oil shopping list
- 3 tbs red wine vinegar shopping list
- 1/4 - 1/2 tsp dried oregano shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp fresh ground pepper shopping list
- 1/4 tsp sugar shopping list
- 2 boneless, skinless chicken breasts shopping list
- 1 tsp Penzey's Old World seasoning, plus 1/4 tsp dried thyme (or use a seasoning rub of your choice) shopping list
- salt and pepper, to taste shopping list
- 4 cups rotini pasta shopping list
- 4 large white mushrooms, split and quartered shopping list
- 1 large carrot, peeled and grated shopping list
- 1 1/2 cups cherry tomatoes shopping list
- 4 - 5 leaves romaine lettuce, torn shopping list
How to make it
- Prepare vinaigrette by combining olive oil, vinegar, oregano, salt, pepper and sugar. Set aside.
- Prepare broiler. Combine seasonings of choice, salt and pepper. Rub mixture on chicken breasts. Broil for 5 - 7 minutes per side, or until just cooked. Remove from heat and cut into bite-sized pieces
- Boil pasta while chicken breasts are broiling. When finished, run under cool water to stop them from cooking and to cool them down.
- In a large salad bowl, combine cut and cooled chicken breasts with cooled pasta. Pour a little bit of the dressing over the mixture and stir to combine. Add mushrooms, carrot, cherry tomatoes and romaine lettuce. Mix thoroughly.
- Serve at room temperature.
People Who Like This Dish 2
- larrykehl Nowhere, Us
- bluewaterandsand GAFFNEY, SC
- bostonmargy Arlington, MA
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bluewaterandsand
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" It was excellent "