Grilled Chicken Spinach Pasta Salad Recipes

CHICKEN SPINACH PASTA SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk together dressing ingredients; pour over salad and toss to coat. Serve immediately.

CHICKEN AND SPINACH PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.

PASTA SALAD WITH CHICKEN AND SPINACH RECIPE

Steps:

• Gather the ingredients.
• Cook the pasta in boiling salted water following the package directions; drain and rinse well. Set aside to cool.
• Meanwhile, chop the spinach leaves coarsely and diced the red bell pepper half.
• Toss the cooled and drained pasta with the spinach, red bell pepper, tomato halves, onion, garlic, and chicken.
• Combine 1 cup of the mayonnaise with wine vinegar, lemon juice, mustard, pepper, and basil.
• Toss the dressing mixture with the pasta mixture. Add more mayonnaise, if needed. Taste and add salt, as needed. Refrigerate for at least 2 hours before serving time for best flavor.

GRILLED CHICKEN-SPINACH PASTA SALAD

Steps:

• Mix dressing, lime zest, juice, mustard, garlic and black pepper until blended.
• Combine chicken, pasta, vegetables and thyme in large bowl. Add half the dressing mixture; mix lightly. Refrigerate 1 hour.
• Add remaining dressing mixture to chicken mixture just before serving; mix lightly.

GARLIC AND HERB CHICKEN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
• In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

CHICKEN WITH SPINACH AND PASTA

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.
• Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
• Cook pasta in a medium saucepan of boiling salted water according to package directions.
• Using a colander, drain the pasta.
• Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.
• Add the spinach and nutmeg. Taste and add salt and pepper.
• Add the grilled chicken chunks to the spinach and combine.
• Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
• Add the hot drained pasta shells to the spinach mixture and blend well.
• Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.
• Enjoy.

GRILLED CHICKEN SPINACH SALAD WITH FRICO

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
• Position a rack 6 inches from the broiler and preheat.
• Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
• Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
• Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
• Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

GRILLED CHICKEN BACON RANCH SALAD

Steps:

• Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
• Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
• Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

CHICKEN SPINACH PASTA SALAD

Steps:

• Toss all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.

SPINACH AND GRILLED CHICKEN PENNE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
• Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
• Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
• Mix pasta into spinach-chicken mixture; toss well.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

GRILLED CHICKEN PASTA SALAD

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 SALAD

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.