Summertime Hidden Valley Ranch Grilled Chicken And Vegetable Pasta Salad Recipes

GRILLED CHICKEN RANCH PASTA SALAD

Steps:

• Combine all ingredients in a large bowl. Mix well. Add salt and pepper to taste.

SUMMERTIME CHICKEN AND PASTA SALAD

Steps:

• Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water.
• Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
• Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold.
• Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

EASY GLUTEN-FREE SMOKY RANCH GRILLED CHICKEN

Steps:

• Light Kingsford® charcoal according to package directions and arrange your coals for direct and indirect cooking- build a fire in the grill leaving one side free of coals. When the coals are covered with gray ash and the temperature is medium (you can hold your hand over it from 5-7 seconds), the grill is ready.
• While the grill is heating, rub olive oil all over the chicken pieces and season with the ranch seasoning mix and smoked paprika.
• Place the chicken pieces on the grill directly over the coals and cook for about 12-15 minutes, turning occasionally, until the skin starts to crisp and darken. Transfer the chicken pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, until the temperature is 155°F and no longer pink inside.
• Serve hot with barbecue sauce or Hidden Valley® Original Ranch® Salad Dressing on the side.

SUMMERTIME HIDDEN VALLEY® RANCH GRILLED CHICKEN AND VEGETABLE PASTA SALAD

Steps:

• Marinate the chicken in 1/3 cup of Refrigerated Hidden Valley® Original Ranch® Dressing for 30 minutes. Remove chicken from the marinade and discard the marinade.
• Prepare a medium-hot fire in a charcoal grill. While the grill is heating, cook the pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain in a colander, rinse under cool water, shake to remove excess water, and transfer to a large mixing bowl.
• Using 3 tablespoons of the olive oil, brush the onion and peppers on all sides. Place the vegetables in a single layer on the grill grate, directly over the fire. Grill, turning once, until dark brown grill marks appear and the vegetables are tender, about 4 to 5 minutes. Transfer to a cutting board and let cool.
• Grill the chicken directly over the fire, turning once, until the juices run clear when pierced into the thickest part of the breast, about 5 to 7 minutes per side. Transfer to a plate to cool slightly.
• Cut the grilled onions and peppers into large cubes and add to the pasta in the bowl. Add the olives, parsley, and basil to the pasta. Cut the chicken into large, bite-size cubes and add to the pasta. Toss to combine.
• Whisk together the remaining 1/3 cup of the dressing with the remaining 2 tablespoons of olive oil. Toss the pasta mixture with the dressing. Add freshly ground pepper to taste. Serve immediately, or transfer to a covered container and refrigerate until ready to serve.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.