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Zesty and quick grilled chicken and zucchini atop flavorful Greek-style pasta salad–perfect with garden tomatoes.

  • 4 chicken breast halves, boneless (we like leaving the skin on, but it's your choice)
  • 1 lb. dry pasta (we used tricolor fusilli)
  • 2 medium zucchini (1 large)
  • 2 Cups chopped red ripe tomato (1 pint cherry tomatoes or 3 good sized regular tomatoes)
  • 1 small red onion or 1 bunch green onions
  • 1 Cup chopped olives ( we used kalamata)
  • 3 TB. GREEK SEASONING, divided
  • 2 TB. water
  • 1/2 Cup olive oil, divided
  • 1/4 Cup balsamic or red wine vinegar
  • 1/2 Cup low-fat mayonnaise
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 Cup feta cheese, crumbled (optional)

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

Greek Seasoning 2.3 oz. 1/2 cup jar

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