Mediterranean chicken pasta salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless skinless chicken breasts
2 teaspoons Olive oil
½ teaspoon Dried oregano
Salt and pepper; to taste
8 ounces Pasta shells
1 cup Artichokes; marinated
½ cup Black olives; (oil cured)
¼ cup Italian parsley; chopped
1 large Tomato
3 tablespoons Fresh lemon juice (actually I use lime jui
Cayenne pepper; to taste
1 teaspoon Dried oregano
Sandwich spread; to taste
½ cup Olive oil
¼ cup Red onion; minced

Directions

Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and set aside. Rub chicken with olive oil and sprinkle with oregano, salt and pepper. Grill and cool to room temperature. Cut into cubes. Add chicken to dressing and marinate, stirring occasionally, for 1 hour.

Cook pasta. Rinse with cold water and drain. Add chicken and remaining ingredients and toss gently.

Posted to EAT-L Digest 09 Sep 96 Date: Mon, 9 Sep 1996 18:01:00 -0500 From: Fran <frich@...>

NOTES : I used 1 lb. pasta twists and doubled dressing amount.

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