I always love dinner salads in the summer because they’re really convenient for taking to the beach. We eat A LOT of noodles in our house, because noodles are one of the few foods my children will consistently eat, so naturally grilled chicken pasta salad tends to be a hit.
We also love grilling in the summer! When the weather is warm, we use every opportunity to use the backyard grill because it is a heart-healthy way to prepare food, and chicken tastes much yummier when grilled!
Grilled Chicken Pasta Salad
Servings: 4
Calories: 353kcal
Ingredients
- 8 ounces rotini pasta
- 1 cup broccoli florets
- 12 ounces boneless, skinless chicken breast
- ¼ bell pepper
- 1 cup grape tomatoes
- 2 tablespoon minced red onion
- 1 ounce grated Parmesan cheese
Dressing
- 2 tablespoon light mayonnaise
- 3 tablespoon Greek yogurt
- 1 tablespoon Dijon mustard
Instructions
- Mix together the dressing ingredients and set aside.
- Cook the pasta according to package instructions. Two minutes before the end of cooking, add the broccoli to the pot of boiling water to blanche it a little bit. Drain the pasta and broccoli together, then immediately run the pasta and broccoli under cold water to stop the cooking.
- Fire up the grill on medium-high and cook the chicken until a thermometer registers an internal temperature of 165 °F . Alternatively, you can cook the chicken on the stovetop over medium-high heat, again until the thermometer registers an internal temperature of 165 °F . Let the chicken rest about 5 minutes before chopping it into bite-size pieces.
- Add the chopped chicken, the bell pepper, grape tomatoes, red onion and Parmesan cheese to the pasta and broccoli. Stir in the dressing.
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