Grilled Chicken Caesar Pasta Salad Recipe

Ingredients
<br>- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
<br>- 2 cups uncooked penne pasta
<br>- 1 (10 ounce) package romaine salad blend
<br>- 8 ounces fresh whole milk mozzarella cheese, diced
<br>- 1/2 cup grated Romano cheese
<br>- 1/2 cup pitted, oil-cured Moroccan (or kalamata) olives, drained
<br>- 1 teaspoon black pepper
<br>- 1 1/3 cups bottled Caesar salad dressing
<br><p></p>Directions
<br>step 1: PREP: Cook pasta according to package directions; rinse with cold water and drain well. In large bowl, combine pasta, romaine, mozzarella, Romano cheese, olives and pepper; toss to mix. Cover and chill. Meanwhile, heat grill to medium.
<br>step 2: COOK: CLEAN. Wash hands. Grill chicken over medium heat 6 minutes; turn chicken over. Brush with 3 tablespoons salad dressing. Grill 5 to 7 minutes longer or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Remove from grill. Brush with 3 tablespoons salad dressing.
<br>step 3: SERVE: Toss salad with remaining dressing; place on 4 serving plates. Slice chicken breasts and arrange evenly over salad. Serve with hot focaccia bread, if desired.
<br>step 4: CHILL: Refrigerate leftovers immediately.
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Ingredients
- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
- 2 cups uncooked penne pasta
- 1 (10 ounce) package romaine salad blend
- 8 ounces fresh whole milk mozzarella cheese, diced
- 1/2 cup grated Romano cheese
- 1/2 cup pitted, oil-cured Moroccan (or kalamata) olives, drained
- 1 teaspoon black pepper
- 1 1/3 cups bottled Caesar salad dressing

Directions
step 1: PREP: Cook pasta according to package directions; rinse with cold water and drain well. In large bowl, combine pasta, romaine, mozzarella, Romano cheese, olives and pepper; toss to mix. Cover and chill. Meanwhile, heat grill to medium.
step 2: COOK: CLEAN. Wash hands. Grill chicken over medium heat 6 minutes; turn chicken over. Brush with 3 tablespoons salad dressing. Grill 5 to 7 minutes longer or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) Remove from grill. Brush with 3 tablespoons salad dressing.
step 3: SERVE: Toss salad with remaining dressing; place on 4 serving plates. Slice chicken breasts and arrange evenly over salad. Serve with hot focaccia bread, if desired.
step 4: CHILL: Refrigerate leftovers immediately.

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