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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Magic

Enjoy a light yet fulfilling Grilled Chicken Pasta Salad with Balsamic Vinaigrette, bursting with flavors and perfect for summer.
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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: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Grilled Chicken Breasts Substitute with grilled tofu or roasted chickpeas for a vegetarian option.
  • 8 ounces Whole Grain Penne Pasta Gluten-free pasta can be used.
  • 1 cup Red Peppers Can be swapped for yellow or orange peppers.
  • 4 pieces Green Onions Shallots can be a suitable alternative.
  • 1/4 cup Fresh Parsley Substitute with basil or cilantro.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Can substitute with red wine vinegar.
  • 1/2 cup Olive Oil Avocado oil can be used.
  • 2 cloves Garlic Use garlic powder if fresh isn’t available.
  • 1 tablespoon Lemon Zest Freshness enhancer.
  • 2 tablespoons Lemon Juice Lime can be a refreshing alternative.
For Finishing Touches
  • 1/4 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free version.
  • to taste Kosher Salt Essential seasoning.
  • to taste Freshly Cracked Black Pepper Essential seasoning.

Equipment

  • grill
  • large pot
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your grill to high heat, around 450°F to 500°F.
  2. Prepare chicken, red peppers, and green onions, drizzle with olive oil, and season with salt and pepper.
  3. Grill chicken for 6-8 minutes per side until cooked through, adding green onions and red peppers for about 3 minutes.
  4. In a large pot, bring salted water to boil. Cook whole grain penne according to package instructions, about 8-10 minutes.
  5. Allow chicken to rest for 5 minutes; chop grilled ingredients into bite-sized pieces.
  6. Combine balsamic vinegar, lemon zest, lemon juice, and minced garlic in a small bowl. Whisk in olive oil until emulsified.
  7. Combine the drained pasta with vinaigrette in the pot, tossing to coat. Let it rest for 5 minutes.
  8. Mix in sliced grilled chicken, chopped peppers, and green onions, adjusting seasoning as necessary.
  9. Serve salad in a dish, garnishing with parmesan cheese and black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Let the salad sit for at least 30 minutes for better flavor infusion. Store vinaigrette separately if preparing ahead.

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