Grilled chicken pasta salad is a wonderful, too, for a picnic or any gathering. During the summer, my family often requests Grilled chicken pasta salad recipe. Simply add garlic bread for a great meal. From Lori Thon of Basin Wyoming.

Ingredients

1-1/2 cups Italian salad dressing

1/2 cup cider vinegar

1/3 cup honey

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon pepper

6 boneless skinless chicken breast halves

(4 ounces each)

1 package (12 ounces) fettuccine

1-1/2 cups broccoli florets

3 medium carrots, thinly sliced

2 celery ribs, thinly sliced

1 cup chopped green pepper

2 cans (2-1/4 ounces each) sliced ripe olives, drained

DRESSING:

1-1/2 cups Italian salad dressing

1 teaspoon garlic salt

1 teaspoon dried oregano

1 teaspoon Italian seasoning

Method 

In a large resealable plastic bag or shallow glass container, combine the first six ingredients. 

Cut each chicken breast into four strips; add to dressing mixture. 

Seal or cover and refrigerate for 2-3 hours.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear.

Meanwhile, cook fettuccine according to package directions; drain and cool. Cut chicken into bite-size pieces; set aside.

In a large bowl, combine vegetables, olives and fettuccine. 

Combine dressing ingredients in a jar with a tight-fitting lid; shake well. 

Pour over salad and toss to coat. Top with chicken. Yield: 6 servings.