Grilled Chicken Pasta Salad Food

GRILLED CHICKEN PASTA SALAD

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.

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 AND PASTA SALAD

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.

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.

GRILLED CHICKEN AND PASTA

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

GRILLED CHICKEN PASTA SALAD

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!

ITALIAN CHICKEN PASTA SALAD

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.

CAESAR PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Brush the 2 tablespoons dressing over both sides of chicken breasts. Grill over medium-hot coals on a covered grill or cook in a ridged grill pan over medium heat 4 to 5 minutes per side or until chicken is no longer pink in center. Transfer to carving board; let cool 15 minutes. Cut chicken into chunks.
• Meanwhile, combine pasta and remaining 1/2 cup dressing in a large bowl. Add chicken and 1-1/2 cups cheese; toss well. Add lettuce and tomatoes; toss well and transfer to serving plates. Top with remaining cheese and croutons. Serve with pepper.

GRILLED CHICKEN PARMESAN PASTA SALAD

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.

GRILLED LEMON PEPPER CHICKEN PASTA SALAD

Steps:

• Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
• While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
• Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
• While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
• Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
• To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
• All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
• Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
• TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

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.

GRILLED CHICKEN BOW TIE PASTA SALAD

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 ASIAN CHICKEN PASTA SALAD

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.

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, VEGGIE AND PASTA SALAD

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.

GRILLED CHICKEN AND ZITI SALAD

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.