Try this Grilled Chicken And Ziti Salad recipe, or contribute your own.
Suggest a better descriptionIn an oiled ridged grill pan heated over moderately high heat or on a rack set 4 to 6 inches over glowing coals grill the chicken breasts for 8 to 10 minutes on each side, or until they are springy to the touch, and transfer them to a dish. Sprinkle the chicken with the lemon juice and let it cool. In a kettle of boiling salted water boil the ziti until it is tender. In a colander refresh the ziti under cold water and drain it well. In a large bowl toss together the ziti, the bell peppers, the celery, the onion, the olives, and the dill. Remove the chicken from the dish, reserving the juices, slice it thin, and add it to the ziti salad. To the juices in the dish add the vinegar, the mayonnaise, the mustard, and salt and black pepper to taste, whisk the mixture well, and add the oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, and season it with salt and black pepper. Serves 8 to 10. Gourmet July 1990
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Serving Size: 1 Serving (1045g) | ||
Recipe Makes: 1 servings | ||
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Calories: 814 | ||
Calories from Fat: 679 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.4g | 101 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 45.8g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 2426.7mg | 84 % | |
Potassium 773.7mg | 20 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 27g | ||
Protein 5.2g | 7 % | |
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: 814
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