Grilled Honey Mustard Chicken Pasta Salad

Name: Grilled Honey Mustard Chicken Pasta Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: 1 lb of whole grain pasta (I used Eden Organic Kamut Vegetable Spirals); 1.5 grilled organic chicken breasts cubed; 3 slices of coarsely chopped and cooked uncured bacon (I use applewood smoked); 6 hardboiled coarsely chopped organic eggs; Handful of organic grape tomatoes halved; Few cups of fresh organic baby spinach; 1 organic red bell pepper chopped coarsely; 1 organic green bell pepper chopped coarsely; 2 large stalks of organic celery chopped coarsely; 1/2 organic yellow onion chopped coarsely; 1 can organic pineapple chunks (drain & save juice for dressing); 1 cup shredded organic cheddar cheese; Dressing:; 1 cup light mayo; 2 tbsp yellow mustard; 2 tbsp raw organic honey; Organic pineapple juice (from above); 1 tbsp organic extra virgin olive oil; 1/2 cup of organic fat free milk; Black pepper to taste; 2 tbsp dried basil; 2 tbsp dried onion flakes; 1 tbsp garlic powder; 2 tbsp dried parsley

(1)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 24

Ingredients

1 lb of whole grain pasta (I used Eden Organic Kamut Vegetable Spirals)1.5 grilled organic chicken breasts, cubed3 slices of coarsely chopped and cooked uncured bacon (I use applewood smoked)6 hardboiled, coarsely chopped organic eggsHandful of organic grape tomatoes, halvedFew cups of fresh organic baby spinach1 organic red bell pepper, chopped coarsely1 organic green bell pepper, chopped coarsely2 large stalks of organic celery, chopped coarsely1/2 organic yellow onion, chopped coarsely1 can organic pineapple chunks (drain & save juice for dressing)1 cup shredded organic cheddar cheeseDressing:1 cup light mayo2 tbsp yellow mustard2 tbsp raw organic honeyOrganic pineapple juice (from above)1 tbsp organic extra virgin olive oil1/2 cup of organic fat free milkBlack pepper to taste2 tbsp dried basil2 tbsp dried onion flakes1 tbsp garlic powder2 tbsp dried parsley

Directions

Cook the bacon and set aside to cool. Grill the chicken and set aside to cool. Cook the pasta al dente and run under cold water until cool. Hard boil the eggs and cool under cold water.

In a large bowl, whisk all of the dressing ingredients until thoroughly mixed and emulsified. Add in all the vegetables and pineapple. Lightly mix in the cooled chicken, bacon, eggs, and cheese. Lightly fold in the pasta. Cool in refrigerator until ready to serve.

Serving Size: Makes 24 1/2 cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user KEL_MB.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 151.4
Total Fat: 5.6 g
Cholesterol: 68.4 mg
Sodium: 113.3 mg
Total Carbs: 16.0 g
Dietary Fiber: 2.3 g
Protein: 9.7 g

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