Chicken Poppy Seed Pasta Salad

Step 1
Preheat a grill pan over medium-high heat; lightly oil the grill.

Step 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. Drain well.

Step 3
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.

Step 4
In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.

Step 5
In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.