Chicken and Pasta Salad

Ingredients

Chicken and Pasta Salad

2 cups chicken, cooked, diced

1 eggplant

2 zucchini

1 onion(s), large

2 red pepper(s)

¼ cup olive oil

1 clove garlic, minced

½ tsp salt

½ tsp pepper

½ lb Penne, cooked

Dressing

⅓ cup balsamic vinegar

2 tbsp red wine vinegar

2 cloves garlic, minced

1 tsp Dijon mustard

1 ½ tsp salt

½ tsp pepper

⅔ cups olive oil

¼ cup basil, fresh, chopped

¼ cup parsley, fresh, chopped

¼ cup chives, fresh, chopped

¼ cup green onion(s), chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

Cut eggplant, zucchini and onions into ½” (1 cm) slices.
Cut peppers in half.
Combine olive oil with garlic, salt and peppers. Combine with vegetables.
Grill vegetables 4-5 minutes or until browned (peppers should be grilled skin-side down until blackened, cooled and peeled).
Cut vegetables into approx 1 ½” (4 cm) chunks. Combine vegetables with chicken.
Rinse pasta in cold water, drain well and combine with chicken and vegetables.
Combine ingredients for dressing. Toss with chicken, pasta and vegetables.

Nutrition Info

Per 525 g serving	Amount
Calories	760
Protein	29 g
Fat	54 g
Saturated Fat	8 g
Carbohydrate	39 g
Fibre	8 g
Sugar	13 g
Cholesterol	55 mg
Sodium	1260 mg

Per 525 g serving	% Daily Value
Potassium	31
Calcium	6
Iron	15
Vitamin A	50
Vitamin C	200
Vitamin B6	58
Vitamin B12	12
Folate	42
Zinc	20

Chicken and Pasta Salad

Ingredients