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Menu Plan for Summer I: Week 7, Wednesday

Chicken and Grilled Pepper Pasta Salad

Cooking time:  25 minutes for menu           Cooking schedule: see below for instructions

           I tend to use yogurt for creamy dressings rather than mayonnaise: it's lower in calories, has the benefit of adding calcium to the diet and doesn't have all the additives of commercial mayonnaise.  But, I discovered that adding a little mayo to the yogurt can change the whole flavor of the dressing to be more like the mayo-based dressing.  Another example of a little going a long way....

Chicken and Grilled Pepper Pasta Salad

Total time: 25 minutes
     Grilled chicken and grilled or sautéed vegetables put a new twist on the old 'macaroni' or pasta salads of my childhood. Serve the chicken cut in chunks, mixed with the salad (my choice) or sliced and served on top (mon mari's choice).

Chicken and Grilled Pepper Pasta Salad Ingredients:

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl (used 2X), dish for
marinating, pot for pasta, colander,
barbecue grill
and grill pan or skillet, large bowl for salad
Put water on high heat for pasta
Light/turn on barbecue grill if using
Make marinade, pour over chicken
Slice peppers
Slice onion
Toss peppers, onion with oil, cook
Cut tomatoes in half or roughly chop

Make dressing
Slice carrot, put into large bowl
Cook pasta
Remove peppers, onions, add to bowl
Cook chicken
Snip herbs, slice celery, add to bowl
Add tomatoes to bowl
Turn chicken
Drain pasta, rinse, drain well, add to bowl
Remove chicken, let rest
Add dressing to pasta / vegetables, stir to combine
Slice chicken, add to salad, stir, or not
Serve