Recipe for Grilled Garlic and Herb Chicken Rotini and Green Bean Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
1/2 oz chicken breast fillet marinated in
2 tbl roasted garlic and herb dressing
----------------- DRESSING ----------------
1/4 cup fat-free ranch salad dressing
1/2 lrg orange, juice divided use
2 lrg garlic cloves minced
2 tbl diced pimiento
2 tbl chopped fresh cilantro leaves
1 tsp balsamic vinegar divided
Dijon mustard to taste
----------------- SALAD ----------------
3/4 cup rotini dry measure
1/2 lb green beans ends trimmed
and cut into 1+1/2-inch lengths or
as long as the pasta
1 sm zucchini ends trimmed
and cut into 1/4-inch crescent slices
----------------- ADDITIONS ----------------
2 slc red onion, 1/2-inch thick cut in 1/2" squares
1/4 x green apple skin left on
Instructions:
Instructions: INDOOR GRILLING. This pasta salad can be made on an outdoor grill with an additional pan or foil to cook the onions: we used a grillpan on the stovetop. Brand name cooking: Bulls Eye Roasted garlic and herb marinade; Kraft Creamette Rotini, plain for contrast, but rainbow may be used; Kraft Fat-Free Sour Cream and Onion Ranch Dressing.

Lightly pound a skinless boneless chicken breast fillet to even its thickness. Marinate in a zip-lock bag with a roasted garlic grilling sauce for at least 3 hours in the refrigerator; for longer marinades, take advice of the product label.

Make the dressing: measure the salad dressing and add enough fresh orange juice to total 1/3 cup. Add the remaining ingredients, but add half the balsamic vinegar; then add more to taste. Set aside; keep cool, refrigerate if necessary.

Cook pasta in large pot of boiling water for 2 to 3 minutes; add the cut green beans and cook for 7 to 8 minutes. When about 1 minute shy from done, add the zucchini that was cut once lengthwise then sliced. Drain and transfer to a large serving bowl. Toss with 1/2 of the dressing.

Meanwhile, grill the chicken breast fillet in a preheated grillpan. When the meat is no longer pink, add the onion to the center of the pan; keep everything moist with the extra orange juice (reduce heat as necessary).

Cut the chicken into bite sized pieces. Add the chicken and onion pieces to the salad bowl; add more dressing to moisten. Toss with diced green apple or pear. Serve warm or at room temperature; serve with remaining dressing on the side.

dressings]

NOTES : This turned out very well; cilantro is the first taste to hit ya followed by garlic, onion, etc. There is FLAVOR here. This is what we did and I name the the low/no fat products we used. Im hoping that these instructions will replicate - work the next time. If you do try it, Id appreciate hearing from you.

3567 0

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Grilled Garden Vegetable Sandwich   ::   Grilled Garlic Basted Chicken   ...