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Wash chicken breasts,
pat dry. Season heavily with GREEK SEASONING–about 1 TB. for the 4 pieces.
Peel and slice zucchini in thin rounds, discarding the end pieces. Brush
both sides of the zucchini with olive oil, sprinkle lightly with GREEK
SEASONING. Get the coals going or start the gas grill. Chicken needs a
medium heat–not too high or the skin burns. While the coals are getting
ready, cook the pasta.
To prepare the noodles, bring 2 quarts of water to a rolling boil, add
pasta and cook according to package directions–usually 7-10 minutes. Prepare
the dressing while the pasta is cooking.
Dressing: in a large bowl, mix 2 TB. GREEK SEASONING and 2 TB. water.
Let stand a few minutes. Mix in the remaining olive oil, along with the
vinegar, low-fat mayonnaise, honey, and Dijon mustard. Add the tomatoes,
onions and olives, toss to coat. When the pasta is done (just a touch
underdone is better than overdone, as the dressing tenderizes the pasta
some), drain the pasta, rinse briefly to cool, shake off all the excess
water, then add to the dressing and toss again. Set aside and grill the
chicken, which takes about 10 minutes, 5 per side, up to about 7 minutes
per side for really thick pieces. The zucchini need just about one minute
per side, to soften and have nice grill marks, they can be cooked after
the chicken is pulled off, because it is best to let the chicken rest
a few minutes before slicing anyway. Divide the pasta between 4 plates,
adding 1/4 of the zucchini to each plate. Slice the chicken into bite-sized
pieces, fan out on top of the pasta. Just before serving, crumble the
feta cheese over the salad, and serve with crusty bread.
Yield: 4 servings
Prep. time: 10 minutes
Cooking time: 20 minutes
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