Thursday, June 21, 2012

Grilled Balsalmic Chicken and Greek Pasta Salad


Grilled Balsamic Chicken Breasts

6 boneless, skinless chicken breasts

Marinade:
1/2 C balsamic vinegar
1/4 C olive oil
1 sprig fresh rosemary
1 tsp dried thyme
5 cloves garlic, minced
black pepper to taste

Place chicken in a bowl. Combine all marinade ingredients in a small bowl and mix well, pour over chicken and let marinate for at least an hour. Grill chicken until cooked through. 

 
Greek Pasta Salad

1 lb box tri-colored rotini, cooked, drained and cooled
1 cucumber, peeled, seeded and cut into small cubes
2 tomatoes, diced
1/2 C shredded parmesan cheese
1 C crumbled feta cheese
1 (4 oz) can sliced black olives, drained
1 bottle Greek dressing

Mix all ingredients well, using ½ the bottle of Greek dressing. Place in fridge to chill before serving. Use additional dressing if needed. 

For more wonderful recipes check out Cooking Thursday

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