Grilled Chicken and Pasta Salad

Listed below are side dishes to complement the flavors in this recipe. Choose one starch/whole grain and one vegetable/fruit to create a nutritionally balanced meal.

Choose from:
• Grilled zucchini, red pepper and onion (kabobs or loose)
• Sliced melon
• Shredded carrots and raisins in a light fruit vinaigrette
• Chopped veggies with low fat dip



Calories 501 cal
Total Fat 13.1 g
Cholesterol 100 mg
Sodium 563 mg
Carbohydrates 47 g
Fiber 4 g
Protein 46.9 g




4 Foster Farms Boneless Skinless Breast Fillets
steak seasoning to taste
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped


1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.

2. Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.

3. Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.

4. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.