Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango

 

1

package (8oz) uncooked campanelle or rotini pasta

3

boneless skinless chicken breasts (1 lb)

1

tablespoon olive oil

1

medium onion, finely chopped (3/4 cup)

3

cups fresh broccoli florets

2

ripe mangoes, seed removed, peeled, and cut up

1

red bell pepper, chopped

1

medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)

1

bottle (8 oz) Italian dressing

1/2

teaspoon salt

• 1 Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• 2 Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• 3 In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• 4 Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• 5 In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.