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Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

A vibrant and satisfying Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Grilled Chicken Swap with grilled tofu or chickpeas for a vegetarian option.
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for a gluten-sensitive meal.
  • 1 cup Red Peppers Substitute with yellow or orange peppers if desired.
  • 1/2 cup Green Onions Shallots can be used alternatively.
  • 1/4 cup Fresh Parsley Can be replaced with basil or cilantro.
  • 1/4 cup Parmesan Cheese Use nutritional yeast for a dairy-free version.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Red wine vinegar can be used for a different flavor.
  • 1/4 cup Olive Oil Avocado oil is a good substitute.
  • 2 cloves Garlic Garlic powder can be an alternative.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice Lime juice can be used for a zesty twist.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Freshly Cracked Black Pepper Sprinkle to preference.

Equipment

  • Grill
  • large mixing bowl
  • pot
  • Colander
  • Small Bowl

Method
 

Cooking Steps
  1. Preheat your grill to high heat, around 400°F to 450°F.
  2. In a large mixing bowl, drizzle olive oil over chicken, red peppers, and green onions. Season with salt and pepper.
  3. Grill chicken for about 6 minutes on each side until it reaches an internal temperature of 165°F. Grill green onions for about 3 minutes per side.
  4. Bring a large pot of salted water to a boil and cook whole grain penne pasta for 8 to 10 minutes until al dente. Drain and cool slightly.
  5. Allow grilled chicken to rest for 5 minutes, then slice it. Chop the grilled red peppers and slice the green onions.
  6. In a small bowl, whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic. Gradually pour in olive oil while whisking.
  7. In a large bowl, combine the drained pasta with the vinaigrette, tossing well. Allow it to sit for about 5 minutes.
  8. Add sliced grilled chicken, chopped red peppers, and sliced green onions to the pasta and toss gently.
  9. Serve the salad with grated Parmesan cheese and a sprinkle of cracked black pepper.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Allow the salad to chill for at least 30 minutes before serving to enhance the flavors.

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