Chicken Poppy Seed Pasta Salad

Ingredients

• 0.3 cup cider vinegar 
• 1  cucumber sliced to taste
• 1  bell pepper green cut into 1/2-inch dice
• 4  green onions chopped
• 1 teaspoon ground mustard dry
• 16 ounce linguine pasta 
• 1 tablespoon poppy seeds 
• 0.5  onion red cut into 1/4-inch slices
• 1 head romaine lettuce chopped
• 0.7 cup safflower oil 
• 2  chicken breast halves boneless skinless
• 0.8 cup sugar white

Equipment

• bowl
• whisk
• pot
• grill
• kitchen thermometer
• grill pan

Directions

1. Preheat a grill pan over medium-high heat; lightly oil the grill.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes.
3. Drain well.
4. While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
5. In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
6. In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended.
7. Pour the dressing over the salad to serve.