Balsamic Grilled Chicken Pasta Salad

• 3 pounds Chicken Breast, Cut Into Medium Chunks
• 2 teaspoons Smoky Mesquite Seasoning (Durkee Grill Creations)
• 3 Tablespoons Vegetable Oil
• 1/3 cups Balsamic Vinegar
• 14 ounces, weight Frozen Petite Whole Green Beans
• 1 pound Small Pasta, Like Mini Fusilli
• 4 Tablespoons Extra Virgin Olive Oil
• 3 whole Onions, Halved, Then Sliced Into Thirds

1. Marinate chicken in a mixture of mesquite seasoning, vegetable oil, and vinegar for 1 hour.
2. Cook green beans according to package instructions. Chop roughly into 1-inch pieces, then set aside.
3. Prepare pasta according to package instructions, leaving it al dente. Drain, and then add olive oil and toss.
4. Grill the chicken and the onion together on a range top grill pan over high heat, till browned on both sides and cooked through. Roughly chop.
5. Toss together the chopped green beans, chicken, onions and pasta. Make sure you get all the juices from the pan and the chopping surface.
6. Delicious. Serve warm or cold.
7. You could add some shaved Parmesan cheese or some creamy salad dressing.

chicken, grill, vegetable oil, balsamic vinegar, green beans, pasta, olive oil, onions

Taken from tastykitchen.com/recipes/salads/balsamic-grilled-chicken-pasta-salad/ (may not work)