May 16, 2012

Week 57, Recipe 5: Grilled Chicken Pasta Salad

  • This tastes like summer and made for great leftovers for lunch the next day.
  • Dressing:
    • 2/3 c. olive oil
    • 6 tbsp fresh lemon juice
    • 1/4 c. red wine vinegar
    • 3 garlic cloves, minced
    • 3 tbsp fresh oregano, minced or 1 tsp dried
    • 2 tsp Italian seasoning
    • 1 tsp. salt and pepper (or more, to taste)
  • Salad:
    • 1 lb chicken breast, marinated in Cesar salad dressing for 2+ hours then grilled and sliced into strips
    • 16 oz. pasta of choice
    • Whatever veggies you have on hand such as:
      • 1 1/2 c. grape tomatoes, halved
      • 1 cucumber, peeled and chopped
      • several carrots, sliced thin
      • 1 bunch green onions, chopped or 1/2 red onion, chopped
      • 2 bell peppers, any color, seeded and chopped
      • several large handfuls baby spinach
      • 12 oz. feta cheese, crumbled
      • about 20 Greek olives, pitted (optional)
      • 5-10 pepperoncinis, chopped (optional)
1. Whisk (or shake in a mason jar with a lid) oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
2. Cook pasta according to directions on box. Rinse with cold water.
3. In a very large bowl combine pasta, veggies, and feta, and olives and pepperoncini (if using).
4. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken.

1 comment:

  1. This completely creeps me out. We had a VERY similar menu plan this last week minus the quiche. We must be reading the same blogs and magazines LOL. How funny.