Grilled Chicken Bow Tie Pasta Salad Recipes
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
GRILLED CHICKEN AND PASTA SALAD
A main dish salad that is a summer staple in our house. Even our 4-year old loves it! It's refreshing, yet filling. I serve it with crusty rolls and chocolate pie for dessert. Also, use leftover chicken if you have some to make it that much easier. I've also found that this tastes great even without the chilling time. Hope you like this as much as we do!
Provided by Lori Ann D
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill, cool and chop the chicken breast.
- Cook the pasta and drain it twice in cold water.
- Combine the chicken, pasta, spinach, grapes, cranberries and green onions in a large bowl.
- In a separate bowl, combine the mayonnaise, seasoned rice vinegar, salt and pepper. Pour over pasta mixture and toss.
- Cover and chill 4-24 hours.
- Stir in the mandarin oranges just before serving.
Nutrition Facts : Calories 342.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 82.8, Sodium 331.4, Carbohydrate 40.1, Fiber 3.2, Sugar 9.6, Protein 24.2
GRILLED CHICKEN BOW TIE PASTA SALAD
Yield 10
Number Of Ingredients 9
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.
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- Rinse the romaine lettuce in water, then pat dry with paper towels. Chop. Place chopped lettuce in a large serving bowl, cover and place in fridge to chill.
- Season chicken breasts with salt, pepper and lemon-pepper seasoning. Heat a tablespoon of olive oil on a large skillet, over medium-high heat. Cook chicken for 6 minutes on each side, or until cooked through. Set cooked chicken on a platter. Cover with foil and let rest a few minutes before slicing into bite-size pieces.
- *While chicken is cooking, boil the bow tie pasta noodles in a large pot of water; according to package directions. Drain water, then rinse pasta with cold water to stop cooking process, and to cool.
- Assemble salad: Add the cooked chicken pieces, cooled pasta and cherry tomatoes to the bowl of romaine lettuce. Toss with salad tongs. Serve salad with assorted dressings, croutons and parmesan cheese. Enjoy ♥
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