Grilled Chicken Pasta Salad
User Reviews
5
Grilled Chicken Pasta Salad
Description
The Grilled Chicken Pasta Salad features boneless skinless chicken breasts marinated in olive oil, balsamic vinegar, garlic, and seasoning, then grilled to a juicy finish. Cooked pasta and crispy pancetta or bacon provide textural contrast, while halved cherry tomatoes and green onions add fresh and bright elements. A gorgonzola vinaigrette made with white wine vinegar, garlic, fresh herbs, honey, and Dijon mustard brings a tangy, savory creaminess with blue cheese crumble enhancing the flavor. This salad works well as a main course or side, served at room temperature or chilled.
The marinade penetrates the chicken, keeping it moist during grilling, while the pancetta or bacon adds a salty crunch. Combining ingredients just before serving maintains the freshness. The dressing ties the components together with a balance of acidity and richness from the cheese and olive oil.
For a complete meal, serve with crusty bread or a green side. Leftovers keep well refrigerated and can be enjoyed cold the next day, making it practical for meal prep.
Ingredients
- 1 pound chicken breast boneless, skinless
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 pound short-cut pasta cooked
- 4 ounces pancetta cooked, or bacon, diced
- 12 ounces cherry tomatoes halved
- 4 green onion thinly sliced
- gorgonzola cheese for serving, crumbled
gorgonzola vinaigrette
- 3 tablespoons white wine vinegar
- 2 garlic minced, clove
- 2 tablespoons chives chopped
- 2 tablespoons dill fresh
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt kosher salt
- black pepper kosher salt
- ½ cup olive oil
- ¼ cup gorgonzola cheese crumbled
Instructions
- Marinate the chicken first. Place the chicken in a resealable bag or dish. Whisk together the olive oil, vinegar, garlic and a big pinch of salt and pepper. Marinate for at least 30 minutes or even overnight.
- Right before grilling the chicken, cook the pasta according to the directions. You can also fry the bacon at this time! Cook until crispy then drain any excess grease on a paper towel.
- Preheat the grill to the highest setting. Remove the chicken, letting the excess marinade run off, then place it on the grill grates. Grill for 5 or 6 minutes per side or until the chicken reaches 165 degrees F internally. When the chicken is done, let it rest for 10 minutes while you combine the rest of the ingredients.
- In a large bowl, combine the pasta, tomatoes, bacon/pancetta and green onions. Chop the chicken and place it in the bowl too. Toss everything together. Make the dressing and pour it over the pasta salad. Toss well so everything is coated. If desired, add more gorgonzola. Taste and season with more salt and pepper if needed.
- Serve!
gorgonzola vinaigrette
- Whisk together the vinegar, garlic, chives, dill, honey and dijon with a big pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.
User Reviews
Overall Rating
5
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