"Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better."
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes. Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
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Serving Size: 1 Recipe (853g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1604 | ||
Calories from Fat: 876 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 39.8g | ||
Cholesterol 232.7mg | 72 % | |
Sodium 1169.6mg | 40 % | |
Potassium 2039.3mg | 54 % | |
Total Carbohydrate 136g | 40 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 119.3g | ||
Protein 54.3g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1604
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