GRILLED CHICKEN PASTA SALAD
During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.
Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
GRILLED CHICKEN AND PASTA SALAD
A main dish salad that is a summer staple in our house. Even our 4-year old loves it! It's refreshing, yet filling. I serve it with crusty rolls and chocolate pie for dessert. Also, use leftover chicken if you have some to make it that much easier. I've also found that this tastes great even without the chilling time. Hope you like this as much as we do!
Provided by Lori Ann D
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill, cool and chop the chicken breast.
- Cook the pasta and drain it twice in cold water.
- Combine the chicken, pasta, spinach, grapes, cranberries and green onions in a large bowl.
- In a separate bowl, combine the mayonnaise, seasoned rice vinegar, salt and pepper. Pour over pasta mixture and toss.
- Cover and chill 4-24 hours.
- Stir in the mandarin oranges just before serving.
Nutrition Facts : Calories 342.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 82.8, Sodium 331.4, Carbohydrate 40.1, Fiber 3.2, Sugar 9.6, Protein 24.2
GRILLED CHICKEN PASTA SALAD
Make and share this Grilled Chicken Pasta Salad recipe from Food.com.
Provided by Chef Roseann 651592
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a gill pan or outdoor grill to high heat.
- Bring large pot of water to boil and cook pasta according to package directions until al dente.
- In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix.
- Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
- Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes.
- In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
- Whisk in the remaining olive oil and then add the grated cheese.
- Once pasta is cooked and drained, add it to the salad bowl and toss to coat.
- Grill the onion slices until well marked, about 2-3 minutes.
- Grill the chicken for 3 to 4 minutes on each side.
- Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
- Coarsely chop the onions and cut the chicken into slices.
- Add them to the pasta.
- Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
- Season with salt and pepper to taste.
- ** 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.
Nutrition Facts : Calories 919.2, Fat 50.1, SaturatedFat 10.6, Cholesterol 142.8, Sodium 530.4, Carbohydrate 59.4, Fiber 5.3, Sugar 6.4, Protein 57.2
GRILLED CHICKEN PASTA SALAD
This is really good, a friend of mine from church made this for a pot luck and it disappeared!! Great for when you have left over grilled chicken!!
Provided by babygirl65
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta following directions on box, drain.
- While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
- When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
- Add peppers, onion, scallions and dill.
- In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
- Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
- *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!
GRILLED CHICKEN AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
- Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
- In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
- Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
- Delicious!
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
GARLIC AND HERB CHICKEN PASTA SALAD
Provided by Tregaye Fraser
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
- In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
CHICKEN CAESAR PASTA SALAD
Toss grilled chicken, romaine and fresh tomatoes with pasta in a creamy Caesar dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
- Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SUNNY'S GRILLED COBB PASTA SALAD
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the grill: Prepare a grill for high heat.
- Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
- Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
- For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
- For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
- For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.
GRILLED CHICKEN PARMESAN PASTA SALAD
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mix Italian seasoning with 2 Tbsp. dressing until blended. Brush onto chicken; let stand 10 min.
- Grill chicken 8 min.; turn. Top evenly with 1/2 cup mozzarella. Grill additional 5 to 8 min. or until chicken is done (165ºF). Cool, then refrigerate until ready to use as directed.
- Meanwhile, mix pasta sauce and remaining dressing until blended. Toss pasta with tomatoes, 1/4 cup Parmesan and remaining mozzarella in large bowl. Add pasta sauce mixture; mix lightly. Refrigerate 1 hour.
- Cut chicken into 1-inch pieces; place over salad along with the crushed croutons, basil and remaining Parmesan.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
GRILLED CHICKEN PASTA SALAD
Steps:
- Heat a grill pan or outdoor grill to high heat.
- Bring a large pot of water with a tight-fitting lid to a boil over high heat. Once the water boils, add some salt and the pasta, and cook according to package directions until al dente.
- In a small bowl, mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of the vinegar. Whisk in 1/4 cup of the EVOO. Divide the mixture between two shallow bowls. Add the sliced onions to one and the chicken cutlets to the other. Toss to coat both thoroughly and marinate for a few minutes.
- In a salad bowl, combine the mustard and the remaining 3 tablespoons of vinegar with a little salt and pepper. In a slow, steady stream, whisk in the remaining 1/4 cup of EVOO, then add the grated cheese. Once the pasta is cooked, drain it thoroughly and add it to the salad bowl with the dressing; toss to coat. Since you are adding the pasta while it is still hot, the dressing will really soak into the pasta.
- Grill the onion slices, cooking them on each side until well marked, about 2 to 3 minutes. Grill the chicken cutlets for 3 to 4 minutes on each side. Remove the onions and the chicken from the grill to a cutting board to rest and cool off for about 5 minutes. Coarsely chop the grilled onions and cut the chicken into thin strips. Add them to the dressed pasta. Add the arugula, radicchio, basil, parsley, celery, mozzarella, and grape tomatoes. Season with a little salt and pepper and toss thoroughly.
GRILLED CHICKEN AND ZITI SALAD
Categories Salad Chicken Pasta Picnic Kid-Friendly Backyard BBQ Grill Grill/Barbecue Boil Gourmet Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- In an oiled ridged grill pan heated over moderately high heat or on a rack set 4 to 6 inches over glowing coals grill the chicken breasts for 8 to 10 minutes on each side, or until they are springy to the touch, and transfer them to a dish. Sprinkle the chicken with the lemon juice and let it cool. In a kettle of boiling salted water boil the ziti until it is tender. In a colander refresh the ziti under cold water and drain it well.
- In a large bowl toss together the ziti, the bell peppers, the celery, the onion, the olives, and the dill. Remove the chicken from the dish, reserving the juices, slice it thin, and add it to the ziti salad. To the juices in the dish add the vinegar, the mayonnaise, the mustard, and salt and black pepper to taste, whisk the mixture well, and add the oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, and season it with salt and black pepper.
GRILLED CHICKEN-SPINACH PASTA SALAD
Perfectly grilled chicken. Fresh lime juice and zest. Fresh chopped thyme. It's details like these that add up to an above-average pasta salad.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
- Combine chicken, pasta, vegetables and thyme in large bowl. Add half the dressing mixture; mix lightly. Refrigerate 1 hour.
- Add remaining dressing mixture to chicken mixture just before serving; mix lightly.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
GRILLED ASIAN CHICKEN PASTA SALAD
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes., Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 478 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.
Provided by Lusil
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees.
- Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
- Prepare grill.
- Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
- Combine all ingredients for the vinaigrette, with a whisk.
- Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5
GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD
I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.
Provided by Jenny Rowan
Categories Chicken
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
- Meanwhile, combine all dressing ingredients except for the BBQ sauce.
- Refrigerate until ready to dress the salad.
- This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
- It will keep in the refrigerator for several weeks.
- Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
- You can also use leftover cut up chicken or bake it in the oven.
- Set chicken aside to cool.
- Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
- Drain and rinse with cold water.
- While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
- When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
- Add the cooked pasta to the bowl and mix well.
- Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
- Cover and chill for several hours or overnight.
- When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.
Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2
GRILLED CHICKEN, VEGGIE AND PASTA SALAD
Here's a spicy, simple pasta salad tossed with veggies and tender, spiced grilled chicken. And it serves 6 in under 30 minutes!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Rub chicken with Dry Rub; grill 6 to 8 min. on each side or until done (165ºF). Cool completely.
- Cut chicken into bite-size pieces; place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
LEMON GRILLED CHICKEN AND PASTA SALAD
Put some grilled chicken breasts to tasty use in this chilled pasta salad with lemon-Dijon dressing.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Beat mustard, oil and lemon juice with wire whisk until well blended.
- Mix pasta, chicken, broccoli and red pepper in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
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