GRILLED CHICKEN AND PASTA SALAD
This salad is very filling and is used as a meal in my home. Everyone always loves it! It is also quick and easy. Note: I have also added olives, hard boiled eggs, and red bell pepper to this salad. Enjoy with your favorite dressing!
Provided by Ann Marie
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
- Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
- Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
Nutrition Facts : Calories 503.7 calories, Carbohydrate 48 g, Cholesterol 103.5 mg, Fat 13.2 g, Fiber 4.4 g, Protein 46.5 g, SaturatedFat 6.7 g, Sodium 650.4 mg, Sugar 4.6 g
GRILLED CHICKEN PASTA SALAD FOR TWO
"My local supermarket deli carried a great pasta salad but kept the recipe a secret," says Leanne Royce of Appleton, Wisconsin. "I was determined to duplicate it at home and created this version."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut into 1-in. cubes., Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat. Serve immediately or cover and refrigerate until serving.
Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 488mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein.
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 BOW TIE PASTA SALAD
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
- Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
- Add pasta and broccoli, toss lightly.
- Sprinkle with Parmesan cheese and serve.
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
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
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 TORTELLINI SALAD
The ingredients in this recipe combine to make one fabulous summer dish. With the grilled chicken and tortellini, it's hearty enough to be a light summer dinner. The frozen tortellini adds just enough cheese to the salad. Sun-dried tomatoes and Italian dressing give the salad a ton of flavor. It's a universal meal everyone will...
Provided by Peggy O'Brien
Categories Pasta
Time 50m
Number Of Ingredients 13
Steps:
- 1. Marinade chicken in herb mix in a Ziploc bag. Add the olive oil, balsamic vinegar, and water. Marinate for at least 1 hour.
- 2. Grill chicken, turning every 2 minutes for a total of 12 minutes.
- 3. Boil tortellini pasta per instructions, add a small amount of olive oil to water and boil approx 7 minutes - drain well.
- 4. Toss a small amount of olive oil in pasta to prevent sticking.
- 5. Cut julienned strips of sun-dried tomatoes into smaller pieces.
- 6. Toast the pine nuts. Place pine nuts in a pan in a single layer over medium heat. Constantly stir until fragrant and golden brown (about 7-8 minutes). Quickly transfer to a plate so they don't burn.
- 7. Add pesto, sun-dried tomatoes, and toasted pine nuts to the tortellini.
- 8. And add zesty Italian salad dressing.
- 9. Add shaved Parmesan cheese.
- 10. You can also season salt and pepper to taste. Stir together.
- 11. Cut grilled chicken into bite-size strips.
- 12. Add grilled chicken to the pasta salad prior to serving.
- 13. Cut basil leaves into ribbons. First, roll the basil.
- 14. Then cut into ribbons. Basil is for garnish and adds additional flavor.
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 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.
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Reviews 14Category Dinner, Main DishCuisine ItalianTotal Time 1 hr
- Mix all the marinade ingredients together (olive oil, vinegar, herbs, garlic, salt and pepper in a gallon-size zipper-lock plastic bag. Add the chicken breasts and turn to coat. Refrigerate, turning a few times, for at least 3 hours and up to 24 hours.
- Preheat gas grill on high with the lid closed for 15 minutes or until very hot. Clean the grill grate with a brush. Using tongs and paper towels soaked in vegetable oil, wipe the grates with the oil to prevent sticking.
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- Place chicken in a resealable bag with 1 cup of balsamic vinaigrette. Shake to cover chicken then marinate in refrigerator for at least 2 hours.
- While chicken is marinating, chop tomatoes and basil and put in resealable bag together and place in refrigerator for at least 30 minutes.
- Remove chicken from marinade, discarding marinade, then grill chicken for 6 minutes on each side until cooked through. At the same time, place pepper quarters on the grill & cook 2 minutes per side.
GRILLED-CHICKEN PASTA SALAD WITH ARTICHOKE ... - FOOD & WINE
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3/5 Category Pasta + NoodlesServings 4Total Time 20 mins
- Light the grill or heat the broiler. Coat the chicken with 1 tablespoon of the oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill or broil until just done, 4 to 5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
- In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with 1 tablespoon of the olive oil.
- Add the chicken, artichoke hearts, scallions, parsley, the remaining 5 tablespoons oil, the vinegar, the remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the Parmesan to the pasta and toss well.
LEMON PASTA SALAD WITH GRILLED CHICKEN | HEALTHY DELICIOUS
From healthy-delicious.com
5/5 (1)Total Time 18 minsCategory Healthy Weeknight Dinner RecipesCalories 314 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it's al dente, usually about 8-10 minutes.
- While the pasta cooks, prepare the chicken: Brush the chicken with olive oil and season with Italian seasoning. Grill over medium-high heat for 8-10 minutes or until cooked through.
TUSCAN CHICKEN PASTA RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
Reviews 85Calories 708 per servingCategory Entrees
- Heat a grill on medium high heat. Rub 2 tablespoons olive oil over chicken and season with salt and pepper. Grill for 5-6 each side for breasts and 4-5 minutes each side for tenders. let rest 10 minutes then slice.
- Heat a large skillet on medium heat and add 2 tablespoon olive oil. Add spinach and cook 3-4 minutes until wilted. remove and set aside.
- In the same skillet add butter and onions and saute for 2-3 minutes or until softened. Add garlic and cook another minute. Add in half and half and bring just to a simmer but don't boil. Reduce heat to low, and add in parmesan cheese and whisk until melted.
BRUSCHETTA CHICKEN PASTA SALAD - CAFE DELITES
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5/5 (13)Total Time 25 minsCategory DinnerCalories 384 per serving
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
- While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
GRILLED CHICKEN PASTA SALAD - SALT & LAVENDER
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5/5 (3)Category Main CourseCuisine AmericanTotal Time 35 mins
- Butterfly the chicken then cut it in half lengthwise to make thinner cutlets. Add the chicken and the marinade ingredients to a large Ziploc bag and place in the fridge for 30 minutes.
- Meanwhile, make the dressing and set it aside until needed. Prep your cilantro, onion, cheddar, and avocado.
- Preheat your BBQ/grill to high heat. Reduce heat to medium-high and cook the chicken for about 4 minutes/side or until it's cooked through but not overdone. Brush both sides of each piece of chicken with the BBQ sauce as needed.
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Cuisine ItalianEstimated Reading Time 3 minsCategory SaladsTotal Time 2 hrs 30 mins
- While pasta is cooking, season your chicken with salt and pepper; then grill until chicken is cooked through (times may vary depending on the size of your chicken; approx. 15 minutes.) Remove from the grill; then slice the chicken into thin strips.
- In large bowl, whisk together the Hellmann's mayonnaise, oregano, lemon zest and juice until it's creamy.
- Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat. Refrigerate for at least 2 hours.
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Servings 8Total Time 55 minsEstimated Reading Time 2 mins
- Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.
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