Grilled Chicken and Pasta Salad
Elevate your salad game with this vibrant and satisfying Grilled Chicken and Pasta Salad, a perfect blend of smoky grilled chicken, al dente penne pasta, and crisp summer vegetables. Seasoned with a flavorful blend of garlic, paprika, and olive oil, the juicy chicken breast complements the fresh medley of cherry tomatoes, cucumber, and red onion, all tied together with a bright lemon-Dijon dressing. Each serving is topped with a sprinkle of shredded Parmesan and a pop of fresh parsley for an irresistible finish. Ready in just 40 minutes, this versatile recipe is ideal for meal prep, picnics, or a light yet hearty weeknight dinner. With its delicious balance of protein, fresh produce, and bold flavors, this dish is sure to become a favorite in your recipe repertoire! Perfect keywords include: grilled chicken, pasta salad recipe, easy salad ideas, healthy dinner, and summer recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 300 grams Penne pasta
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 30 grams Parmesan cheese (shredded)
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil, add the penne pasta, and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop cooking and set it aside.
While the pasta is cooking, prepare the chicken. In a small bowl, mix 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture evenly over both chicken breasts.
Preheat your grill or grill pan over medium-high heat. Cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 75°C (165°F). Once cooked, set the chicken aside to rest for 5 minutes, then slice into thin strips.
Prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Finely chop the parsley.
In a large salad bowl, combine the cooked pasta, grilled chicken slices, cherry tomatoes, cucumber, red onion, and parsley.
Make the dressing by whisking together 2 tablespoons of olive oil, lemon juice, and Dijon mustard in a small bowl. Drizzle the dressing over the salad and toss gently to combine.
Finish by sprinkling the shredded Parmesan cheese over the top. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
