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Chicken & Vegetable Pasta Salad with Balsamic Vinaigrette
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This colorful chicken and pasta salad is perfect for a potluck, picnic or light supper.

Makes 8 servings.

Prep Time: 15 minutes

Refrigerate Time: 30 minutes

Cook Time: 10 minutes

INGREDIENTS

1 cup olive oil
1/2 cup white balsamic or white wine vinegar
2 tablespoons McCormick® Perfect Pinch® Basil & Garlic Seasoning
3/4 teaspoon salt
1 pound boneless skinless chicken breast halves
8 ounces penne pasta, cooked and drained
2 cups assorted vegetables, such as broccoli florets, bell pepper strips, cherry tomatoes and red onion slices
1/4 cup toasted pine nuts or walnuts
1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits or McCormick® Bac'n Pieces™ Bacon Flavored Chips

DIRECTIONS

1. Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.

Tips

Test Kitchen Tip: If serving salad chilled, reserve 1/4 cup of the vinaigrette to toss with salad just before serving.

NUTRITION INFORMATION

per serving

Calories: 440

Fat: 28 g

Carbohydrates: 28 g

Cholesterol: 37 mg

Sodium: 417 mg

Fiber: 2 g

Protein: 19 g

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