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.

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Grilled Chicken & Pepper Pasta Salad

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
  • 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

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

Keywords: pasta salad. grilled chicken breasts,

Grilled Chicken & Pepper Pasta

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