My daughter really loves this. It is light and refreshing and perfect for a warm spring or summer night. Any chance that I have to start up and use the grill, I’m all for it. I have also done this salad with strip steak before. That’s how my husband really enjoys it. You could also make it with shrimp or any of your other favorite meats. Just make sure you eat what you mix up with the lettuce because it doesn’t hold in the fridge for too long. Check out what they are saying about this recipe over at Group Recipes:
“I like to add Texas Pete in place of the steak seasoning. It goes great with the hot chicken and cold pasta. My fav!”
You’ll want to take this to every barbecue you go to this summer!
Ingredients
4 chicken breast halves, skinless and boneless
8 oz pasta, rotini style
1 head romaine lettuce, diced
6 cherry tomatoes, diced
8 oz Kraft mozzarella cheese, cut into cubes
1 red onion, diced
Grill Mates steak seasoning, to taste
Instructions
Preheat the grill at high heat. Season both sides of chicken with the steak seasoning.
Oil the grill grate, lightly, and grill chicken 6-8 minutes per side, (until juices run clear.) Remove from the heat, and cut into strips when cooled.
In the meantime, add the pasta to a large pot of lightly salted boiling water. Cook 8-10 minutes, until ‘al dente‘. Drain, and run under cold water to cool.
Combine the lettuce, tomatoes, cheese, and onion in a large bowl. Mix together with the cooled chicken and pasta then serve.
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Quick Tip: Top with any of your favorite salad ingredients.
Thanks again to Group Recipes for this unique and delicious recipe.