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Tuesday, August 4, 2020
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Caribbean Chicken and Linguine Salad
Category: Italian and Pasta Dishes
Contributed by: View Staff

8 oz. uncooked linguine, broken into thirds

1/3 C. olive oil
C. fresh lime juice
2 Tbs. honey
1 tsp. chili powder
tsp. salt
tsp. ginger
1/8 tsp. ground red pepper (cayenne)

1 medium yellow summer squash or zucchini, cut in half crosswise, each half cut lengthwise into 8 pieces
1 medium onion, sliced
4 boneless skinless chicken halves
1 medium tomato, chopped
1 avocado, peeled, pitted and chopped


Heat grill. Cut 16x12 inch sheet of heavy-duty foil; spray foil with nonstick cooking spray. Cook linguine to desired doneness as directed on package. Drain.

In small bowl, combine all dressing ingredients; blend well. Remove cup dressing for glaze, reserve remaining dressing for salad.

When ready to grill, place sprayed foil on grill. Arrange squash and onion on foil; place chicken next to foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook vegetables 8 to 10 minutes or until tender, cook chicken 10 to 15 minutes or until fork-tender and juices run clear, brushing vegetables and chicken with glaze several times during cooking. Discard any remaining glaze.

In large bowl, combine cooked linguine with tomato, avocado and 2 tablespoons of the reserved dressing. Arrange linguine mixture on 4 individual plates. Slice each chicken breast half; place over pasta. Arrange zucchini and onion around chicken. Drizzle with remaining reserved dressing.


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The Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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