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Healthy Recipes


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Cold Chicken Pasta Salad


One of summer’s many gifts is the freedom to prepare simpler, lighter meals using ingredients from right outside your back door. This Chicken Pasta Salad Recipe is a great way to use up fresh garden vegetables. If you want to make this recipe a little different the second time around, try substituting orange juice for the lemon juice.


8 ounces gemelli or other pasta, cooked and drained
2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1 1/2 teaspoons Dijon-style mustard
1/2 cup chicken broth
1 large tomato, sliced in thirds to make thick disks
1 medium zucchini, quartered lengthwise in long strips
1 large yellow squash, quartered lengthwise in long strips
Sea salt and pepper, to taste
1 pound boneless, skinless chicken breast halves (about 4) (preferably free range organic chicken)
1 1/2 cups grated Parmesan cheese
4 cups shredded romaine lettuce or mixed baby greens
1/4 cup chopped fresh basil, optional

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, as with all fruits and vegetables, wash vegetables before cutting or adding to the recipe.)



1. Place pasta in large bowl.

2. Whisk together lemon juice, olive oil, mustard and chicken broth. Reserve 1/8 cup as basting for grilled vegetables and chicken; the rest will serve as dressing. Set both portions aside.

3. Season tomato, zucchini and squash with salt and pepper to taste. Grill vegetables on oiled rack over medium-hot gas or charcoal fire until vegetables are browned and tender, about 4 to 5 minutes. During last 2 minutes of cooking, brush with reserved lemon baste. Remove from heat and set aside to cool.

4. Grill chicken on oiled grid until no longer pink in middle, about 8 minutes, turning once. During last 2 minutes of cooking, brush only once with lemon basting; discard remaining baste. Remove chicken to cutting surface.

5. While chicken is grilling, chop grilled vegetables; toss with pasta, dressing mixture and Parmesan cheese.

6. Divide lettuce among 4 serving plates. Spoon pasta salad onto lettuce and top with slices of chicken. Sprinkle with basil, if desired.

Yields 4 servings.

Original recipe source:

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