Chicken Poppy Seed Pasta Salad

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package linguine pasta
• 2 skinless, boneless chicken breast halves
• 1 head romaine lettuce, chopped
• 1 green bell pepper, cut into 1/2-inch dice
• 1/2 red onion, cut into 1/4-inch slices
• 1 cucumber, sliced - or amount to taste
• 2/3 cup safflower oil
• 1/3 cup cider vinegar
• 3/4 cup white sugar
• 1 tablespoon poppy seeds
• 1 teaspoon dry mustard powder
• 4 green onions, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the linguine, and cook until tender, about 9 to 11 minutes. Drain, rinse under cold water, and let cool.

2. Place the chicken breast halves in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until no longer pink and the thickest part reaches 165°F (74°C), about 15 to 20 minutes. Let cool, then dice or shred.

3. In a small bowl, whisk the safflower oil, cider vinegar, white sugar, poppy seeds, and dry mustard powder until the sugar dissolves.

4. In a large bowl, combine the chopped romaine, green bell pepper, red onion slices, sliced cucumber (adjust the amount to taste), and green onions.

5. Add the cooled linguine and chicken to the vegetables and toss to combine.

6. Pour the dressing over the salad and toss until everything is evenly coated.

7. Chill the salad until serving so the flavors meld.