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.
LEMON TARRAGON PASTA SALAD WITH CHICKEN
3 cups uncooked bow tie pasta (cook as directed) 2 cups cubed cooked chicken breasts 1 cup chopped celery ⅔ cup chopped green onions Dressing: 1 cup Mayo zest, juice and pulp from 1.5 lemons 1 T. minced shallot 1-2 T+ fresh tarragon leaves chopped dash of salt ½ to 1 tsp sugar
Provided by The Crafting Chicks
Categories Salad
Number Of Ingredients 11
Steps:
- Mix all together. Pour over salad and let marinate 30 min to 2 hours.
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 TARRAGON CHICKEN WITH SALAD
Heat up your grill to medium-high heat for this Grilled Tarragon Chicken with Salad recipe. Apricot preserves, Dijon mustard and chopped fresh tarragon make a terrific dressing for this grilled tarragon chicken.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix preserves and mustard in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until warmed. Stir in 1 Tbsp. tarragon. Combine 2 Tbsp. preserves mixture with dressing; reserve for later use.
- Grill chicken 6 to 8 min. or until done (165ºF), turning after 4 min. and brushing occasionally with remaining preserves mixture.
- Toss salad greens with couscous, nuts, apricots and onions in large bowl. Add reserved dressing mixture; mix lightly. Serve with chicken.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 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
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CHICKEN SALAD WITH CREAMY TARRAGON-SHALLOT DRESSING
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Servings 4Calories 259 per servingTotal Time 30 mins
- Trim fat from chicken. Sprinkle chicken with the salt and pepper. For a charcoal or gas grill, grill chicken thighs on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (180°F), turning once halfway through grilling time. Slice chicken thighs into strips. Set aside.
- Meanwhile, fill a large saucepan about two-thirds full with water. Bring to boiling. Add green beans; cook for 3 minutes. Using a slotted spoon, transfer green beans to a large bowl of ice water; cool for 5 minutes. Drain; allow to dry on a paper towel-lined tray. Preheat a grill wok directly over medium heat for 5 minutes. Coat green beans with cooking spray; toss to coat evenly. Add beans and mushrooms to grill wok. Cover and grill about 8 minutes or until tender and lightly charred, stirring occasionally.
- To serve, divide torn lettuce among four serving plates. Top with green beans, cooked mushrooms, sliced eggs, and, if desired, tomatoes. Arrange grilled chicken strips on salads. Drizzle with Creamy Tarragon-Shallot Dressing.
GRILLED CHICKEN PASTA SALAD • SALT & LAVENDER
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- 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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