Grilled Chicken Pasta Salad

• 1-1/2 cups Italian salad dressing
• 1/2 cup cider vinegar
• 1/3 cup honey
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 package (12 ounces) fettuccine
• 1-1/2 cups fresh broccoli florets
• 3 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 1 large green pepper, chopped
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1-1/2 cups Italian salad dressing
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning

1. In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.
3. In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

italian salad dressing, cider vinegar, honey, oregano, basil, pepper, chicken, fettuccine, fresh broccoli florets, carrots, celery, green pepper, olives, italian salad dressing, garlic salt, oregano, italian seasoning

Taken from www.tasteofhome.com/recipes/grilled-chicken-pasta-salad/ (may not work)