Shelly's Recipe

GRILLED CHICKEN PASTA SALAD

Category: Pasta Salads

1 lb (about 2-3 cups) grilled chicken*
6 oz uncooked salad pasta (about 1-2 cups)
1/2 bell pepper
1 bunch green onions or fresh chives, sliced
1 cup grape or cherry tomato halves
1 can (15 oz.) black beans
1 cucumber
1 1/2 cup diced Monterey Jack cheese
1 cup frozen peas
1/2 cup sliced black olives
1/2-1 cup reduced fat Catalina dressing
Salt and pepper to taste

Cut grilled chicken into bite-size pieces. Set aside. Cook pasta according to pkg directions, drain, and rinse with cold water and drain well; place pasta in large mixing bowl.

Wash and seed pepper, cut into thin short strips; trim and slice green onions or chives; wash and slice grape or cherry tomatoes in half; drain black beans; peel cucumber, quarter and slice; small dice cheese; slice olives and add to pasta. Add chicken and toss all ingredients with 1/2 cup dressing.

Refrigerate 1-3 hours or overnight to blend flavors. When ready to serve, moisten with additional dressing as desired; salt and pepper to taste.