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Monday, April 10, 2006

Grilled Chicken Breast with Greek Pasta Salad

We finally have some beautiful, sunny weather, so even though yesterday was a touch chilly, we fired up the grill and made some bone-in, skin-on chicken breasts . These babies were HUGE. Michael brought them home announcing that he had bought Dolly Parton chicken breasts. He was right. These things kicked my ass in the boob department.

Where was I? Oh, right. I did my standard chicken rub (smoked paprika, garlic powder, salt, tellicherry black pepper) and Michael cooked them slowly over our charcoal grill.

I wanted an easy side dish that combined starch with veggie, and I had some feta on hand, so I made a Greek Pasta salad. It was amazing. Here's the recipe:

Creamy Greek Dressing
2 lemons, juiced
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon dried dill (use more if you have fresh)

Whisk ingredients together in a small bowl or glass measuring cup until emulsified. Set aside.

Pasta Salad
3/4 pound elbow macaroni
2 bell peppers, chopped into 1/2 inch pieces(use any combination of green, red, yellow and orange)
1 scallion, chopped finely
1/2 pound feta cheese, broken into little pieces with a fork

Cook macaroni according to directions. Drain in a colander, rinse well in cold water and let cool a bit. Combine the rest of the ingredients in a large bowl. Add the macaroni. Mix well. Add the dressing in 1/4 cup increments until you are happy with the flavor. Leftover dressing can be used on any other salad within 3-5 days.

Serves: 6 as a side dish


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