DREAMY GRILLED CHICKEN, CRANBERRY, AND GORGONZOLA PASTA SALAD

Brunch|Chicken|Salad

Ingredients

Marinade:

½ cup olive oil

¼ cup Hellmann’s Light Mayonnaise

½ cup honey

¼ cup whole grain mustard

1 tablespoon Dijon mustard

⅓ cup apple cider vinegar

2-3 boneless, skinless chicken breasts (about 1 ½ pounds )

1 teaspoon salt

1 teaspoon black pepper

Dressing:

1 ½ cups Hellmann’s Light Mayonnaise

¼ cup whole grain mustard

1 tablespoon brown sugar

½ cup cider vinegar

1 teaspoon salt

1 teaspoon black pepper

Salad:

1 pound rotini pasta, cooked al dente according to package directions

1 ½ cups dried cranberries

1 cup bacon, cooked crisp and chopped

2 cups green grapes, cut in half

½ cup flat leaf parsley, chopped

2 cups gorgonzola cheese, crumbled

1 ½ cups walnuts, rough chopped

Instructions

Combine all of the marinade ingredients in a medium bowl. Coat the chicken breasts in the marinade and let sit for at least 2 hours or overnight.

Preheat grill to medium high (about 450 degrees). Add the marinated breasts to the hot grill and cook about 5-7 minutes per side (depending on thickness) until the internal temperature reaches 160 degrees. Set aside and cover with foil to rest while you prepare the rest of the salad.

Combine all of the dressing ingredients in a small bowl and whisk to combine.

In a large bowl, combine the pasta, cranberries, bacon, grapes, parsley, and gorgonzola.

Toast the nuts in a dry frying pan stirring occasionally for 3-5 minutes until lightly browned and fragrant. Add to the salad bowl.

Chop the chicken into 1” cubes and add to the salad along with the dressing. Toss everything to combine. Serve at room temperature or cold. DEEEEELISHHHH!