Chicken-Vegetable Salad

Pasta with grilled chicken and vegetables makes a colorful tossed salad ready in 30 minutes.

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Servings 5

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ingredients 7
Prep Time 30 min
Total Time 30 min

Ingredients

1 1/2: cups uncooked rotini pasta (4 oz)

4: boneless skinless chicken breasts (about 1 lb)

1/2: cup reduced-calorie Caesar dressing with 1/3 less fat

1: medium zucchini, cut lengthwise into 1/2-inch-thick slices

1: medium red bell pepper, halved, seeded

1/2: small eggplant, peeled, cut into 1/2-inch-thick slices

4: cups chopped romaine

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Directions

1 Heat gas or charcoal grill. Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
2 Meanwhile, brush chicken with 1 tablespoon of the dressing (if desired, sprinkle chicken with salt and pepper).
3 When grill is heated, place chicken, zucchini, bell pepper (skin side down) and eggplant on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 13 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and vegetables are tender.
4 Cut chicken and vegetables into bite-size pieces; place in large bowl. Gently stir in cooked pasta and lettuce. Pour remaining dressing over salad; toss gently to coat.