Chicken-Vegetable Salad

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  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 5 servings

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

Directions

  1. 1 Heat gas or charcoal grill. Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  2. 2 Meanwhile, brush chicken with 1 tablespoon of the dressing (if desired, sprinkle chicken with salt and pepper).
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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