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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Delicious Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Savor the vibrant flavors of Grilled Chicken Pasta Salad with Balsamic Vinaigrette, a healthy and quick meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Grilled Chicken Breasts Can substitute with grilled tofu or roasted chickpeas.
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for gluten sensitivity.
  • 2 pieces Red Peppers Yellow or orange peppers can be used.
  • 4 stalks Green Onions Shallots are a good substitute.
  • 1/4 cup Fresh Parsley Basil or cilantro can replace parsley.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Substitute with red wine vinegar if desired.
  • 1/2 cup Olive Oil Avocado oil can be a healthy alternative.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Lemon Juice Lime can be substituted.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Freshly Cracked Black Pepper Adjust to taste.
For Garnishing
  • 1/4 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option.

Equipment

  • grill
  • large pot
  • medium bowl
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your grill to high, around 450°F.
  2. Coat chicken breasts and sliced red peppers with olive oil and season with salt and pepper.
  3. Grill chicken for approximately 6 minutes per side until cooked through; add green onions for the last 3 minutes.
  4. Cook pasta according to package instructions in salted water for about 8-10 minutes until al dente.
  5. Let chicken rest for 5 minutes before slicing. Chop grilled peppers and green onions into bite-sized pieces.
  6. Whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic in a medium bowl. Drizzle in olive oil while whisking to emulsify.
  7. Drain the pasta and mix with the vinaigrette. Let it sit for 5 minutes to absorb flavors.
  8. Add the sliced chicken, chopped grilled peppers, green onions, and fresh parsley to the pasta. Mix well.
  9. Serve warm, optionally garnished with extra parmesan and fresh basil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Allow the salad to rest for 30 minutes after mixing for enhanced flavor. Store vinaigrette separately to avoid sogginess.

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