ISO: ISO basic chicken pasta salad recipe with grapes

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starburst

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Does anyone have a T & T chicken pasta recipe with grapes in it? I need to bring it for a BBQ this weekend, my old co-worker used to make a great one, but I never got the recipe. I think it might have sliced almonds in it too?

 
REC: Grilled Chicken Pasta Salad with Blue Cheese and Walnuts

Here's one from the winner of the Wild Oats Recipe Contest.

GRILLED CHICKEN PASTA SALAD WITH BLUE CHEESE AND WALNUTS

Flavors of Summer Recipe Contest Winner! Submitted by Sarah Truax of Nebraska.

Sarah says this is the perfect summer meal or addition to any potluck summer barbecue. This salad can be served hot or cold, and can easily be made 24 hours ahead of time and refrigerated. If making ahead, do not add nuts until shortly before serving or they will get soggy. Chicken can be left out for a vegetarian dish.
Prep time: 15 minutes, Cook time: 20 minutes
Serves 6 as a meal, 8-10 as a side dish

INGREDIENTS:

4 boneless skinless Free Range chicken breasts
2 Tbsp. Wild Oats olive oil
8 oz. Wild Oats penne or rigatoni pasta
4 oz. crumbled Blue Cheese
2 cups organic seedless green grapes
2 cups organic seedless red grapes
1/2 cup chopped green onions (scallions)
1 Tbsp. minced fresh chives
1-2 Tbsp. minced fresh dill
2-3 tsp. minced fresh garlic
3/4 cup mayonnaise
2 Tbsp. fresh squeezed lemon juice
1/2 cup chopped walnuts

DIRECTIONS:

Brush chicken with olive oil and grill until fully cooked (may use outdoor gas or charcoal grill, hibachi, or a grill pan on top of the stove) Cut cooked chicken into chunks and set aside.

Cook pasta until al dente, about 8 minutes.

While pasta is cooking: Mix together mayonnaise, lemon juice, garlic, fresh herbs, and chopped green onions. Cover and refrigerate.

When pasta is done, drain well in a colander (do not run cold water over pasta) and transfer to a large mixing bowl. Add Blue Cheese while pasta is still hot and stir until cheese is melted and evenly coats the pasta.

Then add the chopped chicken, grapes and dressing mixture from refrigerator. Stir until ingredients are evenly distributed and coated with the dressing.

If serving the salad hot, add walnuts and serve immediately.

If serving cold, refrigerate up to 24 hours and add walnuts shortly before serving.

http://www.wildoats.com/u/recipedetail10986/

 
By the way, how did the Medrich Bittersweet chocolate ice cream taste the next day???

 
You mean...

someone actually succeeds in HAVING leftovers of Medrich's bittersweet ice cream???

I'm stunned!

LOL

R.

 
hehe. you guys are too funny. actually...

there was a little bit of the chocolate ice cream left....didn't want to make ourselves sick by eating all of it! It was fabulous though, I loved the intense chocolate flavor of it!

 
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