Grilled Chicken Pasta Salad
Dinner tonight is grilled chicken pasta salad served on a bed of mixed greens, garlic bread, iced sun tea, and a fruit compote for dessert.
Grilled Chicken Pasta Salad
1 lb. shaped pasta (shells, farfelle or corkscrews), cooked
3 (8 oz.) boneless, skinless chicken breasts
2 jalapeno peppers (seeds and vein removed), minced finely
1 large red onion, chopped
1 red bell pepper, chopped
Basting sauce for chicken:
1/2 cup butter
2 tsp. vinegar, white or red
1/4 cup water
2 TBsp. seasoned salt
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. cayenne pepper
Combine and melt over low heat; do not scorch.
Chicken:
Cook chicken over medium-high coals or on a gas grill, using medium-high heat. Baste and turn frequently - every 2 minutes - for 10 to 15 minutes, until chicken is cooked thoroughly. (Can also precook in microwave for 10-15 minutes before placing on the grill).Cool the chicken, then cut in 1 inch julienne strips. Finally, toss cooked pasta, chicken strips, chopped onion and peppers. Add dressing and refrigerate overnight (or make early in the day).
Dressing
2 cups ranch dressing
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp. cayenne pepper
1 tsp. black pepper, ground
1 tsp. cumin, ground
1/2 tsp. chili powder
1/2 tsp. granulated garlic
1/2 cup chopped fresh cilantro (I leave this out)
Mix thoroughly, wet ingredients first, then add dry ingredients
Pour over pasta salad and toss well. Refrigerate at least 8-12 hours to let flavors have time to mingle.
Makes 6 servings.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn't trust me so much.
Last edited by patm099 : April 6th, 2006 at 04:06 PM.
|
Linear Mode
