Best Grilled Chicken Veggie And Pasta Salad Recipes

GRILLED CHICKEN, VEGGIE AND PASTA SALAD

Grilled Chicken, Veggie and Pasta Salad image

Here's a spicy, simple pasta salad tossed with veggies and tender, spiced grilled chicken. And it serves 6 in under 30 minutes!

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
2 tsp. A.1. Dry Rub Bold Original
2-2/3 cups rotini pasta, cooked, cooled
2 cups chopped spring lettuce mix
1 pkg. (10 oz.) grape tomatoes
1 red pepper, chopped
1 cup frozen peas, thawed
2 carrots, thinly sliced
2 green onions, sliced
1/4 cup chopped fresh cilantro
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Heat grill to medium heat.
Rub chicken with Dry Rub; grill 6 to 8 min. on each side or until done (165ºF). Cool completely.
Cut chicken into bite-size pieces; place in large bowl.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

GRILLED CHICKEN PASTA SALAD

Grilled Chicken Pasta Salad image

During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1-1/2 cups Italian salad dressing
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

Steps:

In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Roasted Vegetable Pasta Salad With Grilled Chicken image

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Provided by Lusil

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onion, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell pepper, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 (12 ounce) box ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish

Steps:

Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
Prepare grill.
Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5