| 11 | 37 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 17 min | 6 |
| 2 breast | Chicken breast, boneless, skinless (approximately 1 lb/454 g) |
| 2 tbsp | Canola oil (divided) |
| 1 tsp | Italian seasoning, no sodium added |
| 1/4 tsp | Black pepper |
| 1 package | Pasta, tortellini with cheese filling (Approximately 350 grams; or pasta of choice) |
| 1 small | Cucumber (English; chopped) |
| 227 gm | Grape tomato (s) (approximately 1 container; halved) |
| 1 large pepper(s) | Yellow bell pepper (diced) |
| 2 tbsp | Parsley, fresh (chopped) |
| 2 tsp | Dijon mustard |
| 1/4 cup | Red wine vinegar (or sherry) |
Preheat the grill to medium-high heat and grease the grates.
Place raw chicken in a bowl and drizzle with 2 tsp canola oil. Add the Italian seasoning and black pepper and toss to coat.
Transfer the chicken to the grill and allow to cook for about 12 minutes, turning once. Cook until the chicken reaches an internal temperature of 165°F (74°C) when checked with a digital food thermometer. Set aside on a clean cutting board or plate to cool slightly.
Meanwhile, in a large pot of boiling water, cook tortellini for about 5 minutes or until they float to the top and are tender. Drain and rinse with cold water, then place in a large bowl.
Add the cucumber, tomatoes, bell pepper, and parsley to the cooked pasta.
In a small bowl, whisk together the remaining canola oil, Dijon mustard, and red wine vinegar to make the dressing. Pour over the salad and toss well to coat.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to marry.
Slice cooked chicken into bite-size pieces and add to salad.
Store leftovers in the fridge within 2 hours of preparation. Leftovers will be kept fresh for 2-3 days.
Quick Tips:
Other optional toppings include roasted zucchini, red peppers or eggplant, canned artichoke, red onion, ground chicken or turkey, reduced-sodium chickpeas, reduced-sodium canned tuna or salmon, etc.
To save time in the kitchen, use leftover chicken from the night before, or cook the chicken and pasta ahead of time and store in the fridge until you are ready to mix the salad.
| Grain | 0.6 |
| Meat | 0.9 |
| Vegetables | 1.2 |
