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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I put this salad together on a hot week night. I used a dressing/marinade from an antipasto recipe and it worked well, especially once the ingredients had a chance to mingle! Ingredients:
1/4 cup extra-virgin olive oil |
3 tbs red wine vinegar |
1/4 - 1/2 tsp dried oregano |
1/2 tsp salt |
1/4 tsp fresh ground pepper |
1/4 tsp sugar |
2 boneless, skinless chicken breasts |
1 tsp penzey's old world seasoning, plus 1/4 tsp dried thyme (or use a seasoning rub of your choice) |
salt and pepper, to taste |
4 cups rotini pasta |
4 large white mushrooms, split and quartered |
1 large carrot, peeled and grated |
1 1/2 cups cherry tomatoes |
4 - 5 leaves romaine lettuce, torn |
Directions:
1. Prepare vinaigrette by combining olive oil, vinegar, oregano, salt, pepper and sugar. Set aside.
2. Prepare broiler. Combine seasonings of choice, salt and pepper. Rub mixture on chicken breasts. Broil for 5 - 7 minutes per side, or until just cooked. Remove from heat and cut into bite-sized pieces
3. Boil pasta while chicken breasts are broiling. When finished, run under cool water to stop them from cooking and to cool them down.
4. In a large salad bowl, combine cut and cooled chicken breasts with cooled pasta. Pour a little bit of the dressing over the mixture and stir to combine. Add mushrooms, carrot, cherry tomatoes and romaine lettuce. Mix thoroughly.
5. Serve at room temperature.
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