Grilled Chicken & Penne Salad

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Servings: 10

1 1/2# skinless, boneless chicken breast halves
1/4 cup zesty Italian salad dressing
2 1/2 cups dry penne rigata pasta (8 oz.)
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onion
2 cups small whole red seedless grapes
1 tbsp vegetable oil
2 tsp dried thyme, crumbled, divided
1 1/4 cups lite mayonnaise
1 1/2 tbsp milk
1 1/2 tbsp honey
1/2 tbsp dijon mustard
1/2 tsp salt
1/2 cup coarsely chopped walnuts, toasted
leaf lettuce

Pierce chicken on both sides with fork; brush both sides with Italian salad dressing. Using direct heat cooking method, arrange chicken breasts over medium coals. Grill, covered, for 5 minutes. Turn chicken; brush with remaining salad dressing. Continue grilling until juices run clear (3-5 min.). Cool, cut into thin strips.

Cook pasta in boiling salted water until just tender; drain. Rinse with cold water; drain. In large bowl, combine chicken, pasta, celery, green onion and grapes. In small bowl, combine oil and 1 1/4 teaspoon thyme; toss into chicken mixture. In small bowl, combine mayonnaise, milk, honey, 1 tablespoon thyme, mustard and salt. Refrigerate, covered, several hours or overnight.

To serve, toss walnuts into salad. Spoon into lettuce lined bowl.

You can make the chicken mixture and dressing the day before serving and then combine the next morning. It makes a lot of dressing, so you may want to put on 2/3 of it first and add more if necessary.

Grilled Chicken & Penne Salad, 5.0 out of 5 based on 1 rating

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