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Categories:
linguine pasta skinless romaine lettuce green bell pepper red onion cucumber safflower oil cider vinegar white sugar poppy seeds mustard powder green onions
Viewed: 46 - Published at: 5 years agoIngredients
- 1 (16 ounce) package linguine pasta
- 2 skinless, boneless chicken breast halves
- 1 head romaine lettuce, chopped
- 1 green bell pepper, cut into 1/2-inch dice
- 1/2 red onion, cut into 1/4-inch slices
- 1 cucumber, sliced - or amount to taste
- 2/3 cup safflower oil
- 1/3 cup cider vinegar
- 3/4 cup white sugar
- 1 tablespoon poppy seeds
- 1 teaspoon dry mustard powder
- 4 green onions, chopped
Method
- Preheat a grill pan over medium-high heat; lightly oil the grill.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
- While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
- In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
- In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.
