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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, nutritious, and satisfying dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with grilled tofu or shrimp for a plant-based option.
  • 1 medium Red Bell Pepper Feel free to use any color bell pepper or zucchini.
  • 2 pieces Green Onions Regular onions can be used for stronger flavor.
  • 8 ounces Whole Grain Penne Pasta Opt for gluten-free pasta for a gluten-free version.
  • 1/4 cup Chopped Parsley Fresh cilantro can be used as an alternative.
  • 1/4 cup Basil Leaves Can be omitted for a simpler flavor profile.
  • 1/2 cup Grated Parmesan Cheese Omit for a dairy-free version.
For the Vinaigrette
  • 1/4 cup Balsamic Vinegar Red wine vinegar or apple cider vinegar can be alternatives.
  • 1 tablespoon Lemon Zest Lime can be an alternative to lemon.
  • 2 cloves Garlic Use garlic powder in a pinch.
  • 1/4 cup Olive Oil Avocado oil can be swapped for a milder flavor.
  • 1 teaspoon Kosher Salt Any preferred salt type can be used.
  • 1 teaspoon Black Pepper Enhances overall flavor.

Equipment

  • Grill
  • Large pot
  • Medium bowl
  • Cutting Board
  • Colander

Method
 

Grilling and Mixing
  1. Preheat your grill to high heat, around 400°F (200°C). Coat chicken, red bell peppers, and green onions with olive oil and season with salt and pepper.
  2. Grill chicken and bell peppers for about 6 minutes on each side until chicken reaches 165°F (74°C). Add green onions for the last 3 minutes.
  3. Bring salted water to a boil in a large pot. Cook penne pasta per package instructions, about 10-12 minutes. Drain and cool slightly.
  4. Thinly slice grilled chicken, chop bell peppers, and slice green onions.
  5. In a medium bowl, whisk together balsamic vinegar, lemon zest, lemon juice, and minced garlic. Whisk in olive oil and season with salt and pepper.
  6. In a large bowl, toss the cooled pasta with the vinaigrette. Add sliced chicken, bell peppers, green onions, and basil. Mix until evenly coated.
  7. Serve warm or chill for later, topping with grated Parmesan cheese and fresh black pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

This salad is perfect for meal prep and can be customized with seasonal vegetables.

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