Pasta Salad and Chicken.

As some know, I like to use Sunday as my prep day. This week, the boy and I, will have pasta salad and chicken.

I made the pasta salad with some changes.   This recipe and photo belongs to this chick.

Photo by CallmePMc.com

Ingredients

• 6 oz tricolor pasta, uncooked (It doesn't HAVE to be tricolor, use what you have!)
• 2 c carrots, cut into strips
• 1 (3.8 oz) can  Fresh sliced black olives
• 1/3 c sliced green onions
• 2 c zucchini, cut into slices  I used cucumber instead.
• 2 c grape tomatoes, halved
• 1 (0.6 oz) envelope Italian-style salad dressing mix
• 2 T chopped fresh oregano Basil

I added:

• 1 C Balsamic Vinegar (but could have used white)
• 1 C Extra Virgin Olive Oil 
• 1 Avocado, cut into slices

Instructions (I didn't necessarily follow this in its entirety) 

• Prepare pasta according to package directions. Drain. Rinse with cold water. Drain.
• Combine pasta, olives, onions, zucchini and tomatoes.
• Prepare dressing mix according to package directions. Stir in oregano. Pour over pasta mixture, stir. Cover and chill 4 to 6 hours before serving.

As for the Chicken: (find original source here)

• 4 Boneless, Skinless Chicken Breasts
• 1 TBS EVOO
• 1/4 tsp Black Pepper

Balsamico Sauce:

• 3 TBS Finely chopped Fresh basil
• 1 TBS balsmic Vinegar
• 1 TBS Finely chopped Shallots
• 1 tsp Dijon Mustard
• 1 tsp Honey
• 1/4 tsp Black Pepper
• 4 TBS EVOO

Directions

To prepare the chicken, lightly pound the chicken to an even thick- ness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.

Nutritional Facts per serving

CALORIES

348.8 CAL

FAT

19.5 G

SATURATED FAT

3 G

CHOLESTEROL

98.7 MG

SODIUM

564.4 MG

CARBOHYDRATES

2.8 G

TOTAL SUGARS

2.1 G

DIETARY FIBER

0.2 G

PROTEIN

39.4 G

To mix it up over the week, I'll have a few days with the pasta salad and the rest of the days with a regular leafy green salad.  What have you prepped for this week?