Chicken Poppy Seed Pasta Salad

Grilled chicken, chopped romaine lettuce, vegetables, and cooked linguine pasta make a delightful warm salad for the homemade sweet and tangy poppy seed dressing.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 662 Calories

Ingredients

• 1 tablespoon poppy seeds
• 4 green onions, chopped
• 1 (16 ounce) package linguine pasta
• 2 skinless, boneless chicken breast halves
• 1 head romaine lettuce, chopped
• 1 teaspoon dry mustard powder
• 1 green bell pepper, cut into 1/2-inch dice
• 1 cucumber, sliced - or amount to taste
• 0.75 cup white sugar
• 0.5 red onion, cut into 1/4-inch slices
• 0.66666668653488 cup safflower oil
• 0.33333334326744 cup cider vinegar

Recipe Instructions

Step 1

Preheat a grill pan over medium-high heat; lightly oil the grill.

Step 2

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.

Step 3

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.

Step 4

In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.

Step 5

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.