Grilled Chicken And Pasta Salad Recipes

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GRILLED CHICKEN PASTA SALAD



Grilled Chicken Pasta Salad image

During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1-1/2 cups Italian salad dressing
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.

GRILLED CHICKEN PASTA SALAD



Grilled Chicken Pasta Salad image

Make and share this Grilled Chicken Pasta Salad recipe from Food.com.

Provided by Chef Roseann 651592

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 lb pasta (I use whole wheat penne)
3 garlic cloves, chopped
2 tablespoons McCormick grill seasoning (such as Montreal Steak Seasoning)
2 teaspoons hot sauce
3 tablespoons Worcestershire sauce
5 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (divided)
2 large onions (sliced 1in thick)
6 chicken breasts (thin cut cutlets)
2 tablespoons Dijon mustard
1/4 cup parmigiano-reggiano cheese, grated (or Pecorino Romano)
2 arugula (washed and coarsely chopped)
1 small radicchio (a small head cored and coarsely chopped)
2 cups fresh basil (about 20 leaves, coarsely chopped)
3 celery ribs, thinly sliced
1 fresh mozzarella ball (I use a fresh ball cut into bite sized pieces)
1 pint grape tomatoes (left whole if small, cut in halves or quarters if larger)
salt (to taste)
pepper (to taste)

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.

Nutrition Facts : Calories 919.2, Fat 50.1, SaturatedFat 10.6, Cholesterol 142.8, Sodium 530.4, Carbohydrate 59.4, Fiber 5.3, Sugar 6.4, Protein 57.2

GRILLED CHICKEN PASTA SALAD



Grilled Chicken Pasta Salad image

This is really good, a friend of mine from church made this for a pot luck and it disappeared!! Great for when you have left over grilled chicken!!

Provided by babygirl65

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb rotini pasta
2 lbs thin-sliced chicken cutlets
2 tablespoons lemon juice
1 large red pepper, cored, seeded and diced
1 large green pepper, cored, seeded and diced
1 medium red onion, chopped
2 scallions, trimmed and thinly sliced
2 tablespoons mined fresh dill
1 cup light mayonnaise
1/2 cup red wine vinegar
1/2 cup honey
1 teaspoon prepared mustard
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup canola oil

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!

GRILLED CHICKEN AND PASTA



Grilled Chicken and Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 15

Salt
1 pound fettuccine noodles
4 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows
1 cup heavy cream
1 stick salted butter
Freshly ground black pepper
2 cups freshly grated Parmesan
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts

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 FOR TWO



Grilled Chicken Pasta Salad for Two image

"My local supermarket deli carried a great pasta salad but kept the recipe a secret," says Leanne Royce of Appleton, Wisconsin. "I was determined to duplicate it at home and created this version."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 cup uncooked rigatoni or large tube pasta
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1 cup fresh broccoli florets
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1/4 cup Parmesan peppercorn ranch salad dressing
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons lemon juice

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut into 1-in. cubes., Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat. Serve immediately or cover and refrigerate until serving.

Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 488mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein.

GRILLED CHICKEN PARMESAN PASTA SALAD



Grilled Chicken Parmesan Pasta Salad image

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 10

1 Tbsp. dried Italian seasoning
1/3 cup KRAFT Zesty Italian Dressing, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup CLASSICO Tomato and Basil Pasta Sauce
4 cups cooked penne pasta
4 cups grape tomatoes, cut in half
1/2 cup KRAFT Finely Shredded Parmesan Cheese, divided
1/2 cup garlic croutons, crushed
1/2 cup loosely packed fresh basil leaves, torn into 1-inch pieces

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.

Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

GRILLED CHICKEN AND ZITI SALAD



Grilled Chicken and Ziti Salad image

Categories     Salad     Chicken     Pasta     Picnic     Kid-Friendly     Backyard BBQ     Grill     Grill/Barbecue     Boil     Gourmet     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 12

2 whole skinless boneless chicken breasts, halved (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
1 pound ziti or other tubular pasta
2 large red bell peppers, cut into 1/2-inch dice
2 1/2 cups thinly sliced celery
1 red onion, chopped (about 1 1/4 cups)
1 1/4 cups Kalamata or other brine-cured black olives, pitted and sliced thin
1/4 cup minced fresh dill
3 tablespoons white-wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon-style mustard
2/3 cup olive oil

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.

GRILLED CHICKEN BOW TIE PASTA SALAD



Grilled Chicken Bow Tie Pasta Salad image

Yield 10

Number Of Ingredients 9

1 (16 ounce) package Farfalle pasta
2 cups broccoli florets
3 boneless skinless chicken breasts (cooked and cubed)
1 cup cherry tomatoes (halved)
1 green bell pepper (diced)
4 ounces Colby Jack cheese (cubed)
1 (2.25 ounce) can sliced olives (drained)
1 (16 ounce) bottle Italian dressing
1 cup grated Parmesan cheese

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 CHICKEN, VEGGIE AND PASTA SALAD



Grilled Chicken, Veggie and Pasta Salad image

Here's a spicy, simple pasta salad tossed with veggies and tender, spiced grilled chicken. And it serves 6 in under 30 minutes!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 11

4 small boneless skinless chicken breasts (1 lb.)
2 tsp. A.1. Dry Rub Bold Original
2-2/3 cups rotini pasta, cooked, cooled
2 cups chopped spring lettuce mix
1 pkg. (10 oz.) grape tomatoes
1 red pepper, chopped
1 cup frozen peas, thawed
2 carrots, thinly sliced
2 green onions, sliced
1/4 cup chopped fresh cilantro
1/2 cup KRAFT Classic Ranch Dressing

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.

Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #salads     #pasta     #poultry     #vegetables     #oven     #refrigerator     #potluck     #diabetic     #broil     #chicken     #stove-top     #dietary     #one-dish-meal     #free-of-something     #meat     #pasta-rice-and-grains     #onions     #peppers     #taste-mood     #savory     #to-go     #equipment     #presentation     #served-cold

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