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Chicken Poppy Seed Pasta Salad
Chicken Poppy Seed Pasta Salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Grilled chicken and pasta warm salad with romaine, veggies, and homemade sweet poppy seed dressing.
Ingredients:
  • 1 (16 ounce) package linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 1 head romaine lettuce, chopped
  • 1 green bell pepper, cut into 1/2-inch dice
  • 0.5 red onion, cut into 1/4-inch slices
  • 1 cucumber, sliced - or amount to taste
  • 0.66666668653488 cup safflower oil
  • 0.33333334326744 cup cider vinegar
  • 0.75 cup white sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon dry mustard powder
  • 4 green onions, chopped
Instructions:
  • Heat the grill pan over medium-high heat and lightly oil it.
  • Fill a large pot with lightly salted water and bring it to a rolling boil. Cook the pasta uncovered, stirring occasionally, for about 11 minutes until al dente. Drain thoroughly.
  • Grill the chicken breast halves until cooked through, about 5 to 8 minutes per side until no longer pink in the middle and the juices run clear. Use an instant-read thermometer to ensure it reaches 160°F (70°C) at the thickest part. Let it rest for 5 minutes, then slice into bite-size pieces and keep warm while pasta cooks.
  • Combine the grilled chicken, hot linguine, romaine, green pepper, red onion, and cucumber in a large salad bowl and gently mix.
  • Combine safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions in a bowl, whisk until smooth, then drizzle over the salad before serving.

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