Poppy Seed Chicken Linguine Salad

1. 1

   Preheat a grill pan over medium-high heat and lightly oil the grill.

2. 2

   Fill a large pot with lightly salted water and bring it to a rolling boil. Cook the pasta uncovered, stirring occasionally, until it is cooked through but still slightly firm, about 11 minutes. Drain well.

3. 3

   While the pasta cooks, grill the chicken breast halves until the centers are no longer pink and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should register 160 degrees F (70 degrees C). Let rest for about 5 minutes, then slice into bite-size pieces; keep warm.

4. 4

   In a large salad bowl, gently toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.

5. 5

   In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

• Calories 762.57 kcal High
• Protein 30.18 g Good Source
• Carbs 98.55 g Moderate
• Total Fat 30.38 g High
• Saturated Fat 2.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 47.37 mg Moderate
• Sodium 165.2 mg Moderate
• Fiber 8.77 g Good Source
• Sugar 30.72 g High
• Added Sugar 0.2 g Low Source
• Calcium 67.83 mg Low Source
• Iron 4.69 mg Good Source
• Potassium 662.18 mg Moderate
• Vitamin A 271.87 mcg_rae Good Source
• Vitamin C 21.1 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅