Kowalski's Recipes

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Grilled Chicken Salad
At A Glance
Holidays & Celebrations
Main Ingredient
Cooking Method
Makes 20 (1 cup) servings
  • 3 lbs. frozen boneless skinless chicken breasts, thawed
  • 1/2 cup Italian salad dressing
  • 1 (16 oz.) pkg. penne pasta
  • 1/2 cup sliced celery
  • 1/2 cup sliced green onion
  • 4 cups seedless red grapes
  • 1/4 cup vegetable oil
  • 1 1/4 tsp. dried leaf thyme
  • 2 1/2 cups mayonnaise
  • 3 tbsp. milk
  • 3 tbsp. honey
  • 1 tbsp. dried leaf thyme
  • 1 tbsp. Dijon mustard
  • 1 1/2 tsp. kosher salt
  • 1 cup coarsely chopped walnuts, toasted

Pierce chicken on both sides with fork; brush both sides with salad dressing. Using direct heat cooking method, grill chicken (HIGH) 5 min.; turn chicken breasts. Brush with additional dressing; continue grilling until juices run clear (3-5 min.). Cool; cut into thin strips. Cook pasta in boiling salted water just until tender (12-14 min.); drain. In large bowl, combine chicken, pasta, celery, green onion and grapes. In small bowl, combine oil and 1 1/4 tsp. thyme; toss into chicken mixture. In small bowl, combine mayonnaise, milk, honey, 1 tbsp. thyme, mustard and salt; fold dressing into salad. Refrigerate, covered.

To Serve: Toss walnuts into salad.