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1
Heat a gill pan or outdoor grill to high heat.
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2
Bring large pot of water to boil and cook pasta according to package directions until al dente.
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3
In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix.
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4
Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
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5
Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes.
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6
In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
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7
Whisk in the remaining olive oil and then add the grated cheese.
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8
Once pasta is cooked and drained, add it to the salad bowl and toss to coat.
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9
Grill the onion slices until well marked, about 2-3 minutes.
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10
Grill the chicken for 3 to 4 minutes on each side.
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11
Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
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12
Coarsely chop the onions and cut the chicken into slices.
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13
Add them to the pasta.
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14
Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
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15
Season with salt and pepper to taste.
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16
** We aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - Ijust make a little extra dressing.
