Grilled Chicken Pasta Salad with Blue Cheese and Walnuts 

Flavors of Summer Recipe Contest Winner! Submitted by Sarah Truax of Nebraska. 
http://www.wildoats.com/u/recipedetail10986/ 

Prep time: 15 minutes, Cook time: 20 minutes 
Serves 6 as a meal, 8-10 as a side dish 

4 boneless skinless Free Range chicken breasts 
2 Tbsp. olive oil 
8 oz. penne or rigatoni pasta 
4 oz. crumbled Blue Cheese  (I used Cambozola)
2 cups organic seedless green grapes 
2 cups organic seedless red grapes 
1 Tbsp. minced fresh chives 
1-2 Tbsp. minced fresh dill 
2-3 tsp. minced fresh garlic 
3/4 cup mayonnaise 
2 Tbsp. fresh squeezed lemon juice 
1/2 cup chopped walnuts 


Brush chicken with olive oil and grill until fully cooked (may use outdoor gas or charcoal grill, 
hibachi, or a grill pan on top of the stove) Cut cooked chicken into chunks and set aside. 

Cook pasta until al dente, about 8 minutes. 

While pasta is cooking: Mix together mayonnaise, lemon juice, garlic, and fresh herbs. 
Cover and refrigerate. 

When pasta is done, drain well in a colander (do not run cold water over pasta) and transfer to a 
large mixing bowl. Add Blue Cheese while pasta is still hot and stir until cheese is melted and 
evenly coats the pasta. 

Then add the chopped chicken, grapes and dressing mixture from refrigerator. Stir until ingredients 
are evenly distributed and coated with the dressing. 

If serving the salad hot, add walnuts and serve immediately. 

If serving cold, refrigerate up to 24 hours and add walnuts shortly before serving.