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Grilled Chicken Pasta Salad with Balsamic Vinaigrette

Grilled Chicken Pasta Salad with Balsamic Vinaigrette Bliss

This Grilled Chicken Pasta Salad with Balsamic Vinaigrette is a vibrant, healthy option perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with grilled tofu or shrimp if desired.
  • 1 cup Red Bell Peppers Can swap for zucchini or asparagus.
  • 3 pieces Green Onions Regular onions are a suitable alternative.
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for a gluten-free option.
  • 1 teaspoon Kosher Salt Adjust to your tasting preference.
  • 1 teaspoon Black Pepper Adjust to your tasting preference.
For the Vinaigrette
  • 1/2 cup Balsamic Vinegar Essential for your grilled chicken pasta salad.
  • 1 tablespoon Lemon Zest Fresh is ideal.
  • 2 tablespoons Lemon Juice Bottled juice works in a pinch.
  • 2 cloves Garlic Garlic powder is a good substitute if needed.
  • 1/4 cup Olive Oil Can also use vegetable oil.
  • 2 tablespoons Chopped Parsley Feel free to use other herbs.
  • 1/4 cup Torn Basil Leaves Other herbs like cilantro can be used.
Optional Ingredient
  • 1/4 cup Grated Parmesan Cheese Omit for a dairy-free version.

Equipment

  • Grill
  • Large Pot
  • mixing bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Prepare the grill by preheating it to high heat, approximately 400°F. Drizzle olive oil over the chicken breasts, red bell peppers, and green onions, and season with kosher salt and black pepper.
  2. Grill the chicken for about 6 minutes on each side until it reaches a golden char. Grill the green onions for 3 minutes until they are tender.
  3. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions, usually around 8-10 minutes.
  4. Slice the chicken against the grain and chop the grilled peppers and green onions. Combine them in a large mixing bowl.
  5. In a small bowl, whisk together balsamic vinegar, lemon zest, and juice, minced garlic, and olive oil until emulsified. Add parsley.
  6. In the large mixing bowl, pour the vinaigrette over the pasta and toss to coat. Let it sit for 5 minutes.
  7. Fold in the sliced chicken, chopped peppers, green onions, and torn basil leaves. Serve warm or chilled, topped with Parmesan cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Allow the pasta to rest in the vinaigrette for at least 5 minutes to enhance the taste. Swap ingredients as needed for dietary preferences.

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