Grilled Chicken Parmesan Pasta Salad Food

CHICKEN CAESAR PASTA SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
• Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
• Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
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GRILLED CHICKEN PARMESAN

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

CHICKEN CAESAR PASTA SALAD

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.

CHICKEN BOW-TIE PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain.
• Toss chicken with tomatoes, dressing, shredded cheese and olives in large bowl. Add pasta mixture; mix lightly.
• Sprinkle with Parmesan.

GRILLED CHICKEN PARMESAN

Steps:

• Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
• Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
• Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
• Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.

GRILLED CHICKEN PARMESAN

Steps:

• Boil water for spaghetti.
• Season both sides of the chicken breasts with onion salt, oregano, and black pepper.
• Grill the chicken breasts for about 3 minutes per side (or until cooked through).
• Cook spaghetti 4-5 minutes. Drain.
• Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish. Place chicken on top. Spread the remaining 1/2 cup of spaghetti sauce over the chicken.
• Top with grated and shredded parmesan and mozzerella cheese.
• Place dish uncovered under broiler for 3 minutes (or until cheese is melted).
• Serve over spaghetti.

GRILLED CHICKEN PASTA SALAD

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.

GRILLED CHICKEN PARMESAN SALAD

Steps:

• Prepare dressing mix with oil, vinegar and water as directed on package. Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use.
• Preheat grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 5 min. on each side or until cooked through (165°F). Slice chicken.
• Toss greens with tomatoes and squash; place on serving platter. Top with chicken and cheese; drizzle with remaining dressing.