We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Chicken-Vegetable Salad

(0)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 5 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

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

Steps

  • 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.
  • 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.

Expert Tips

"It's great to be able to make the whole meal on the grill. This recipe is very quick and uses ingredients I have on hand, a big plus for me." Diane

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
410mg
17%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
16%
Sugars
7g
Protein
26g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved