PREPARATION INSTRUCTIONS:
GRILLED CHICKEN - MARINATE 1 HOUR TO OVERNIGHT
- Place chicken in Ziplock bag and pour in marinade. Place in refrigerator for at least 1 hour to overnight.
- When ready, remove chicken from bag and grill over hot coals, turning once until done to 165 degrees.
- While waiting for the grill, cut up fruit and place on skewers - leave a few strawberries.
PASTA SALAD
- Fill large pot with 1 quart water and bring to a boil. Add a pinch of salt.
- Cook for 11-13 minutes to desired doneness
- Drain pasta in colander and rinse with cold water. Set aside.
- Peel peach and cut peach and left over strawberries into bite sized pieces. Rough chop the greens.
- Pour the drained pasta, peaches, and strawberries into a salad bowl. Pour dressing over and toss to mix. Serve on a bed of rough chopped greens.
INGREDIENTS: MARINADE: PEACH WHITE BALSAMIC (CONCENTRATED GRAPE MUST, WINE VINEGAR, PEACH JUICE, FLAVOR) DIJON MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, CHARDONNAY WINE, CITRIC ACID, TARTARIC ACID, SPICES AND TURMERIC) HONEY, SALT, BLACK PEPPER, GARLIC, LEMON HERB MIX (SEA SALT, GARLIC, LEMON PEEL, ONION, PARSLEY, CITRIC ACID, THYME, SAVORY, BLACK PEPPER) OLIVE OIL.
ALLERGENS: WHEAT