- Prep time: 20 minutes
- Cooking time: 10 minutes
- Servings: 4
Chicken and Pasta Salad with Grilled Vegetables
Grilled eggplant, zucchini, onion, red peppers and chicken and mix it all up. Healthy and easy to make!
Ingredients
| 2 cups |
diced cooked chicken Granny's Chicken Boneless Skinless Breasts |
| 1/3 cup | balsamic vinegar |
| 2 tbsp | red wine vinegar |
| 1 tsp | Dijon mustard |
| 1 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1/4 cup | chopped fresh basil or parsley |
| 1/4 cup | chopped fresh chives or green onions |
| 1/2 lb | egg plant |
| 2 | zucchini |
| 1 | large onion |
| 2 | red bell peppers |
| 1/4 cup | olive oil |
| 1 | garlic clove, finely chopped |
| 1/2 tsp | salt |
| 1/2 tsp | teaspoon pepper |
| 1/3 lb | penne pasta, cooked and drained |
Directions
Slice eggplant, zucchini and onion 1/2 inch (1cm) thick. Cut peppers in half and remove seeds and membranes.
Combine oil, garlic, salt and pepper. Add half the oil mixture to the vegetables and the other half to the chicken. Toss gently.
Grill eggplant, zucchini and onion on barbecue or under broiler until lightly browned on both sides, about 4 to 5 minutes. Grill chicken until fully cooked. Meanwhile, grill red peppers, skin side to heat, until skin is blackened. Let cool, then peel.
Cool then cut chicken and all vegetables into 1 inch (2.5 cm) pieces and place in large bowl. Add pasta.
Combine balsamic vinegar, red wine vinegar, Dijon mustard, salt, pepper, basil and chives to make dressing. Add the dressing to pasta, chicken and vegetables; toss and serve.
Source: Fabulous Chicken © 1999, Brimar Publishing Inc
