GRILLED CHICKEN PASTA SALAD
During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.
Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
GRILLED CHICKEN PARMESAN PASTA SALAD
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mix Italian seasoning with 2 Tbsp. dressing until blended. Brush onto chicken; let stand 10 min.
- Grill chicken 8 min.; turn. Top evenly with 1/2 cup mozzarella. Grill additional 5 to 8 min. or until chicken is done (165ºF). Cool, then refrigerate until ready to use as directed.
- Meanwhile, mix pasta sauce and remaining dressing until blended. Toss pasta with tomatoes, 1/4 cup Parmesan and remaining mozzarella in large bowl. Add pasta sauce mixture; mix lightly. Refrigerate 1 hour.
- Cut chicken into 1-inch pieces; place over salad along with the crushed croutons, basil and remaining Parmesan.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
GRILLED ASIAN CHICKEN PASTA SALAD
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes., Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 478 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
GRILLED CHICKEN PASTA SALAD
This is really good, a friend of mine from church made this for a pot luck and it disappeared!! Great for when you have left over grilled chicken!!
Provided by babygirl65
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
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 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.
GRILLED CHICKEN PASTA SALAD
With chicken, pasta and veggies, this makes a great all-in-one meal! A box of Betty Crocker® Suddenly Salad® classic pasta salad mix is used for the base. Just add grilled chicken, fresh spinach, cherry tomatoes, cheese, chopped hard-boiled eggs and celery, bacon, and a mayo/honey mustard dressing that's been mixed with the seasoning mix from the pasta salad kit. Found this recipe in one of those little Betty Crocker® cookbooks at the checkout. It was titled Grilled Honey Mustard Chicken Salad, but the amount of honey mustard in it is so small, it's hard to tell it's even in there. To lower the fat, use fat-free mayo, low-fat cheese and turkey bacon.
Provided by mailbelle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain.
- In large bowl, stir together seasoning mix, mayonnaise and honey mustard. Add pasta, chicken, spinach, tomatoes, celery, cheese and eggs; toss gently to coat. Top with crumbled bacon. Serve immediately, or cover and refrigerate 1 hour to chill.
Nutrition Facts : Calories 299.4, Fat 19.2, SaturatedFat 6.9, Cholesterol 160.5, Sodium 392, Carbohydrate 7.5, Fiber 0.6, Sugar 2.9, Protein 23.5
GRILLED CHICKEN PASTA SALAD
Make and share this Grilled Chicken Pasta Salad recipe from Food.com.
Provided by Chef Roseann 651592
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a gill pan or outdoor grill to high heat.
- Bring large pot of water to boil and cook pasta according to package directions until al dente.
- In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix.
- Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
- Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes.
- In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
- Whisk in the remaining olive oil and then add the grated cheese.
- Once pasta is cooked and drained, add it to the salad bowl and toss to coat.
- Grill the onion slices until well marked, about 2-3 minutes.
- Grill the chicken for 3 to 4 minutes on each side.
- Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
- Coarsely chop the onions and cut the chicken into slices.
- Add them to the pasta.
- Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
- Season with salt and pepper to taste.
- ** We aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - Ijust make a little extra dressing.
Nutrition Facts : Calories 919.2, Fat 50.1, SaturatedFat 10.6, Cholesterol 142.8, Sodium 530.4, Carbohydrate 59.4, Fiber 5.3, Sugar 6.4, Protein 57.2
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