Grilled Chicken Pasta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb pasta (i use whole wheat penne)
• 3 garlic cloves, chopped
• 2 tablespoons mccormick grill seasoning (such as montreal steak seasoning)
• 2 teaspoons hot sauce
• 3 tablespoons worcestershire sauce
• 5 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil (divided)
• 2 large onions (sliced 1in thick)
• 6 chicken breasts (thin cut cutlets)
• 2 tablespoons dijon mustard
• 1/4 cup parmigiano-reggiano cheese, grated (or pecorino romano)
• 2 arugula (washed and coarsely chopped)
• 1 small radicchio (a small head cored and coarsely chopped)
• 2 cups fresh basil (about 20 leaves, coarsely chopped)
• 3 celery ribs, thinly sliced
• 1 fresh mozzarella ball (i use a fresh ball cut into bite sized pieces)
• 1 pint grape tomatoes (left whole if small, cut in halves or quarters if larger)
• salt (to taste)
• pepper (to taste)

Recipe

• 1 heat a gill pan or outdoor grill to high heat.
• 2 bring large pot of water to boil and cook pasta according to package directions until al dente.
• 3 in a small bowl, combine garlic, grill seasoning, hot sauce, worcestershire sauce, and 2 tablespoons of th vinegar and mix.
• 4 whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
• 5 add the sliced onion to one and the chicken to the other. toss to coat both thoroughly and marinate for a few minutes.
• 6 in a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
• 7 whisk in the remaining olive oil and then add the grated cheese.
• 8 once pasta is cooked and drained, add it to the salad bowl and toss to coat.
• 9 grill the onion slices until well marked, about 2-3 minutes.
• 10 grill the chicken for 3 to 4 minutes on each side.
• 11 remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
• 12 coarsely chop the onions and cut the chicken into slices.
• 13 add them to the pasta.
• 14 add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
• 15 season with salt and pepper to taste.
• 16 ** we aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - ijust make a little extra dressing.