[ world famous recipes ] AUTUMN CHICKEN PASTA SALAD
Autumn Chicken Pasta Salad
Grape Vinaigrette:
1/2 c. white grape juice
juice of 1 lemon
2 T. balsamic vinegar
1 T. chopped fresh oregano or 1 t. dried
1/2 c. chopped fresh parsley
4 cloves garlic, coarsely chopped
2 T. extra virgin olive oil
salt to taste
Salad:
3/4 lb. twists (pasta)
1 T. olive oil
1 lb. boneless, skinless chicken breast
1/2 lb. green beans, trimmed, cut into 1 1/2" lengths
1 c. seedless red grapes, halved if large
1 tart red or green apple, cored and chopped
1/2 sm. red onion, chopped
Preheat grill or broiler. Prepare Vinaigrette: Combine all ingredients in
blender.
Prepare Salad: Cook pasta in lg. pot of boiling salted water. Drain and
rinse to
cool. Place in lg. mixing bowl and toss with oil. Dab a little dressing on
chicken. Grill for 6 to 8 min. per side. Dice. Blanch green beans in boiling
water to cover for 30 sec. Drain, plunge into ice water to stop cooking and
drain again. Add chicken, green beans, grapes, apple and onion to pasta.
Toss
well. Pour remaining dressing over salad. Toss well. Taste for salt, if
needed.
Transfer to serving bowl. Makes 4 to 6 servings.
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