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Nutrition information coming soon.
MIX 1/4 cup salad dressing, 2 tbsp. mustard and water. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no longer pink in center, turning once. Cut into strips.
STIR remaining 1/2 cup salad dressing and 3 tbsp. mustard in large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.
ARRANGE romaine lettuce on serving plates. Spoon salad over greens and sprinkle with Parmesan cheese.