Grilled Chicken & Pepper Pasta Salad

The theme for Monday Posts in July is Salads.

All types of salads – although there are only 4 Mondays I shall try for variety.

Last month I did ‘side’ salads; this month they will be main course salads.

We love main course salads and have them for dinner 3 or 4 times a week during the summer.

You can find more in Salads: Main Lettuce and / or Salads: Main Pasta by clicking the links.

If you are just looking for Salad Dressings….

The main course salads are meant to be a complete meal so usually include lots of veggies.

Click here to Pin Grilled Chicken & Pepper Pasta Salad

Grilled Chicken & Pepper Pasta Salad

Print Recipe

Summer pasta salad with peppers, onions, and tomatoes. Finished with grilled chicken breasts.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Grilling

Ingredients

Scale 1x2x3x

• 2 chicken breasts, (12oz, 360gr total), boneless, skinless
• Marinade:
• 1 tbs Worcestershire sauce
• 3 tbs red wine vinegar
• 3 tbs olive oil
• Salad:
• 1/2 green pepper, cut into strips, then strips cut in half
• 1/2 red pepper, cut into strips, then strips cut in half
• 1 onion, cut in half, then sliced
• 1 tsp olive oil
• 1 carrot, sliced into thin strips (see notes)
• 1 rib celery, sliced thinly
• 1/2 cup cherry tomatoes, cut in half
• 2 tbs fresh, snipped basil
• 2 tbs fresh snipped chives
• 1 cup pasta, penne, fusilli
• Creamy Yogurt Dressing:
• 4oz (125gr) Greek or plain yogurt
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 1 tbs mayonnaise
• 2 tbs salad olive oil

Cook Mode Prevent your screen from going dark

Instructions

• Cook pasta according to package directions.
• When done, drain, rinse briefly in cold water, drain well and put into large pasta bowl.
• Marinade: In small bowl whisk together Worcestershire, vinegar and oil.
• Pour marinade over chicken and let marinate for 10 minutes.
• Cook on barbecue grill for 8 – 12 minutes per side or until done (test – take a peak), basting with any leftover marinade.
• When done, remove and slice.
• Toss onion and pepper with 1 tsp oil and cook in grill pan on barbecue for 10 minutes, until crisp tender.
• Remove from heat and add to pasta
• Add carrot, celery, tomatoes, and herbs to pasta.
• Dressing: Put yogurt, mustard, lemon and mayo into a bowl and whisk together.
• Add the olive oil, 1 tbs at a time, and whisk.
• Salad: Add dressing to pasta and vegetables. Mix well.
• Add chicken slices and toss gently to combine…. Or not.
• Serve.

Notes

Chicken and peppers could be sautéed in a skillet.
Using a vegetable peeler, sliced the carrot into thin strips, about 2″ (5cm) long.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 883
• Sugar: 11.7 g
• Sodium: 466.6 mg
• Fat: 50.9 g
• Saturated Fat: 8.7 g
• Trans Fat: 0 g
• Carbohydrates: 53.5 g
• Fiber: 5.3 g
• Protein: 51.7 g
• Cholesterol: 134.4 mg

Want a change from pasta salads? Tuna Barley Salad.

That’s it!