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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 blend of grilled chicken, fresh veggies, and a tangy vinaigrette, perfect for any summer gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Grilled Chicken Breasts For vegetarian option, substitute with grilled tofu or chickpeas.
  • 8 oz Whole Grain Penne Pasta Substitute with gluten-free pasta if needed.
  • 1 cup Red Peppers Can switch to yellow or orange peppers based on preference.
  • 1/2 cup Green Onions Shallots can also work if green onions aren’t available.
  • 1/4 cup Fresh Parsley Substitute with basil or cilantro if desired.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Can be replaced with red wine vinegar.
  • 1/2 cup Olive Oil Avocado oil is a suitable alternative.
  • 2 cloves Garlic Use garlic powder if fresh isn’t an option.
  • 1 tablespoon Lemon Zest Lime juice can be used as a substitute.
  • to taste Kosher Salt Essential for seasoning; adjust according to your taste.
  • to taste Freshly Cracked Black Pepper Essential for seasoning; adjust according to your taste.
For Garnish
  • 1/4 cup Parmesan Cheese Consider nutritional yeast for a dairy-free version.

Equipment

  • Grill
  • large pot
  • mixing bowl
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your grill to high heat, around 400°F, ensuring the grill grate is clean and well-oiled.
  2. Coat chicken breasts and bell peppers with olive oil, then season with kosher salt and freshly cracked black pepper.
  3. Grill the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F. Grill the green onions for 3 minutes per side.
  4. Bring a large pot of salted water to a boil. Cook the whole grain penne pasta for 8-10 minutes until al dente, then drain and cool.
  5. Let the chicken rest for about 5 minutes, then chop grilled peppers and green onions into bite-sized pieces.
  6. In a bowl, whisk together balsamic vinegar, lemon zest, juice, and minced garlic. Gradually drizzle in olive oil to emulsify.
  7. In a large bowl, combine the drained pasta with the vinaigrette, tossing gently to coat.
  8. Fold in the grilled chicken, peppers, green onions, and parsley, mixing evenly.
  9. Transfer to a serving dish and garnish with extra parmesan cheese and cracked pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Allow grilled chicken to rest for at least 5 minutes before slicing to retain moisture. For best flavor, let the salad sit for at least 30 minutes before serving.

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