Toasted Onion & Dried Cherry Chicken Pasta Salad

Toasted Onion Salad

Serves 4


3 cups (7 ounces) bow tie (or Rotini) pasta, uncooked
2 ribs celery, thinly sliced
1 (3.5 ounce) package sweetened dried cherries
¼ cup white wine vinegar
¼ cup apple cider
3 tablespoons sugar
½ teaspoon dry mustard
½ teaspoon celery salt
4 teaspoons Olde Westport Toasted Onion & Pepper Shake®
¼ cup extra-virgin olive oil
¾ cup mayonnaise (not fat-free or salad dressing)
4 boneless skinless chicken breast halves


Cook pasta to package directions, drain in colander, rinse with cold water, drain. In a large bowl, toss pasta, celery and dried cherries, refrigerate until ready to serve. Meanwhile, add vinegar, apple cider, sugar, mustard, celery salt and Olde Westport Toasted Onion & Pepper Shake® in a blender container. With blender running, slowly add olive oil until thickened. Add mayonnaise, blend on low speed just until mixed, refrigerate. Grill chicken over hot coals until browned on both sides and cooked through. Remove from grille and thinly slice lengthwise. Pour dressing over pasta mixture, toss to coat. Mound pasta on individual plates, arrange sliced chicken over top.