Autumn Chicken Pasta Salad
4 to 6 servings
1/2 cup white grape juice
Juice of 1 lemon
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 cup chopped fresh parsley
4 cloves garlic, coarsely chopped
2 tablespoons extra virgin olive oil
Salt to taste
3/4 pound twists
1 tablespoon olive oil
1 pound boneless, skinless chicken breast
1/2 pound green beans, trimmed, cut into 1-1/2-inch lengths
1 cup seedless red grapes, halved if large
1 tart red or green apple, cored and chopped
1/2 small red onion, chopped
1. Preheat grill or broiler. Prepare Vinaigrette: Combine all ingredients in blender.
2. Prepare Salad: Cook pasta in large pot of boiling salted water. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with oil.
3. Dab a little dressing on chicken. Grill for 6 to 8 minutes per side. Dice. Blanch green beans in boiling water to cover for 30 seconds. Drain, plunge into ice water to stop cooking and drain again. Add chicken, green beans, grapes, apple and onion to pasta. Toss well. (Salad can be held for several hours by refrigerating in airtight container. Hold dressing at room temperature.)
4. Just before serving, pour remaining dressing over salad. Toss well. Taste and add salt if needed. Transfer to serving bowl.
~*Piper*~
http://groups.yahoo.com/group/Old-Fashioned-Recipes/
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