Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette Recipe
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This colorful chicken and pasta salad is perfect for a potluck, picnic or light supper.
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1 cup olive oil
1/2 cup white balsamic
white wine vinegar
2 tablespoons McCormick® Perfect Pinch® Basil & Garlic Seasoning
3/4 teaspoon salt
1 pound boneless skinless chicken breast halves
8 ounces penne pasta, cooked and drained
2 cups assorted vegetables, such as broccoli florets, bell pepper strips, cherry tomatoes and red onion slices
1/4 cup toasted pine nuts
1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits
1. Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.
Test Kitchen Tip:
If serving salad chilled, reserve 1/4 cup of the vinaigrette to toss with salad just before serving.
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Calories: 440 Calories
Fat: 28 Grams
Protein: 19 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 28 Grams
Sodium: 417 Milligrams
Fiber: 2 Grams
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