Recipe: Grilled Chicken and Butterflies Salad

recipelink.com Chat Room Recipe Swap - 2001-08-14
From: recipelink.com

Grilled Chicken and Butterflies Salad
From: Meg Fortino
Newsgroup: rec.food.cooking
Serves 4 (or two adults and two children, plus leftovers)

1/2 cup bottled Italian dressing (or make your own vinaigrette)
4 boneless skinless chicken breasts
8 oz farfalle pasta (butterflies)
2 cups broccoli florets
1 cup julienne strips of carrot
1 cup sweet onion (Vidalia for us in Georgia)
1/4 cup freshly grated parmesan cheese
1 cup bottled Italian dressing (or make your own vinaigrette)
4-6 leaves iceberg lettuce (nice if they sort of form cups)

Marinate the chicken breasts in the Italian dressing -- 1-8 hours in the refrigerator.

Cook the farfalle according to package directions. Drain. Rinse in cold water. Drain again.

Blanch or steam the broccoli florets until tender-crisp. Rinse in cold water and drain. Mix with pasta.

Blanch or steam the julienne carrot until tender-crisp. Rinse in cold water and drain. Mix with pasta.

Grill the chicken until done. Chop into bite-sized pieces. Toss with pasta. Add cheese and dressing and toss. Serve on lettuce-lined plates.