Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango

Ingredients

1 package (8oz) uncooked campanelle or rotini pasta

3 boneless skinless chicken breasts (1 lb)

1 tablespoon olive oil

1 medium onion, finely chopped (3/4 cup)

3 cups fresh broccoli florets

2 ripe mangoes, seed removed, peeled, and cut up

1 red bell pepper, chopped

1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)

1 bottle (8 oz) Italian dressing

1/2 teaspoon salt 

Directions

1.     Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.

2.      Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.

3.    In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.

4.   Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.

5.    In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

 

Nutrition Information

Serving Size: 1 Serving

Calories 360(Calories from Fat110), Total Fat13g (Saturated Fat1 1/2g, Trans Fat0g), Cholesterol 35mg Sodium 810mg Total Carbohydrate 42g (Dietary Fiber 4g Sugars13g), Protein19g; % Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 4%; Iron 10%;

Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Pasta Salad with Broccoli and Grapes

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup chopped red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, cut in half

1 cup chopped pecans

8 slices bacon, crisply cooked, crumbled

Freshly ground pepper, if desired 

Directions

1.       Cook and drain pasta as directed on package.

2.       Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.

3.       In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.

4.       Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.

5.       Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.