Grilled Chicken and Blueberry Pasta Salad Recipe

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Chicken, blueberries and pasta are a winning combination in this spa-inspired light summer meal. Use white balsamic vinegar for the dressing, a milder and less sweet version of the traditional reddish-brown balsamic vinegar.
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  • 1/2 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1 1/4 pounds boneless skinless chicken breast halves
  • 8 ounces bow-tie pasta
  • 3 ounces baby spinach leaves (about 4 cups)
  • 1 cup blueberries
  • 1/4 cup thinly sliced red onion
15 mins
20 mins
1. Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

2. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.

3. Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature.
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Nutrition (per serving)
Calories: 321 Calories
Fat: 13 Grams
Protein: 21 Grams
Cholesterol: 46 Milligrams
Carbohydrates: 30 Grams
Sodium: 134 Milligrams
Fiber: 2 Grams

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