1 pound (about 2-3 cups) grilled chicken*
6 ounces 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 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 package directions, drain, 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.
1 can (12 oz) lemon-lime soda
3/4 cup soysauce
3/4 cup vegetable oil
1/4 teaspoon garlic powder
Combine all ingredients, add chicken pieces, cover and refrigerate 1-2 hours or over night. Discard marinade, grill chicken over hot coals.