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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

This Grilled Chicken Pasta Salad with Balsamic Vinaigrette is a vibrant mix of grilled chicken, fresh vegetables, and hearty pasta, perfect for summer picnics.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Grilled Chicken Can be substituted with grilled tofu or chickpeas
  • 8 ounces Whole Grain Penne Pasta Gluten-free pasta can be used
  • 1 cup Red Peppers Yellow or orange peppers can be substituted
  • 1 bunch Green Onions Shallots can be used as an alternative
  • 1 cup Fresh Parsley Basil or cilantro can be great alternatives
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used as a dairy-free alternative
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be used for a different flavor
  • 1/2 cup Olive Oil Avocado oil can be substituted
  • 2 cloves Garlic Garlic powder is a suitable alternative
  • 1 tablespoon Lemon Zest Lime can be used instead
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Freshly Cracked Black Pepper Adjust to taste

Equipment

  • Grill
  • Mixing Bowl
  • large pot
  • colander
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat the grill to high heat, around 400°F. Coat chicken, red peppers, and green onions with olive oil, kosher salt, and black pepper.
  2. Grill chicken for about 6 minutes per side, and grill red peppers and onions for roughly 3 minutes per side until charred.
  3. Cook the pasta in salted boiling water for 8 to 10 minutes until al dente, then drain and rinse under cold water.
  4. Let the grilled chicken rest for 5 minutes. Chop the grilled red peppers and slice the green onions.
  5. Whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic in a bowl. Slowly drizzle in olive oil while whisking.
  6. In a large bowl, toss cooled pasta with vinaigrette and let sit for 5 minutes for flavor infusion.
  7. Add sliced grilled chicken, chopped red peppers, green onions, and parsley to the pasta. Toss to combine.
  8. Taste and adjust seasoning, adding more parmesan and pepper if desired. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Let the salad sit for 30 minutes after tossing to enhance flavor. Keep vinaigrette separate until serving for freshness.

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