Go Back
–+ servings
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 quick and satisfying meal perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Grilled Chicken Breasts Substitute with grilled tofu or chickpeas for vegetarian
  • 8 ounces Whole Grain Penne Pasta Use gluten-free pasta for gluten-free option
  • 1 cup Red Peppers Can substitute with yellow or orange peppers
  • 4 stalks Green Onions Shallots can be a suitable alternative
  • 1/4 cup Fresh Parsley Basil or cilantro can work as substitutes
  • 1/2 cup Parmesan Cheese Nutritional yeast can replace for dairy-free
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Substitute with red wine vinegar for flavor twist
  • 1/2 cup Olive Oil Avocado oil can be used as alternative
  • 2 cloves Garlic Use garlic powder if fresh is unavailable
  • 1 teaspoon Lemon Zest Lime zest makes a great substitute
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Adjust to taste

Equipment

  • Grill
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your grill to high heat, around 450°F.
  2. Coat the chicken breasts, red peppers, and green onions with olive oil, and season with salt and pepper.
  3. Grill chicken for 6 minutes on each side until cooked through. Add red peppers and green onions after 3 minutes.
  4. In a large pot, bring salted water to a boil, cook pasta for 8 to 10 minutes until al dente, then drain.
  5. Allow grilled chicken to rest for 5 minutes, chop red peppers and green onions, slice chicken.
  6. Whisk together balsamic vinegar, lemon zest, lemon juice, and garlic in a bowl. Drizzle in olive oil while whisking.
  7. Combine drained pasta with vinaigrette in a mixing bowl, cover and let sit for 5 minutes.
  8. Gently fold in grilled chicken, red peppers, and green onions, adjust seasoning as needed.
  9. Transfer salad to a serving dish, garnish with Parmesan cheese and pepper.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Letting the grilled chicken rest before slicing retains moisture. Keep dressing separate until serving to maintain freshness.

Tried this recipe?

Let us know how it was!