Grilled Chicken Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 tbsp dijon mustard
- 1 tbsp cider vinegar
- 2 cloves crushed garlic
- 1 pound chicken breasts or tenders (i prefer tenders)
- 2 tablespoons fresh basil chopped (or 1 tablespoon dried)
- 2 tablespoons fresh oregano chopped (or 1 tablespoon dried)
- 3/4 c light olive oil
- 1 pound bow tie pasta
- 1 (10 ounce) carton cherry tomatoes halved
- 1 cup grated parmigiano reggiano cheese
- Carbohydrate 32.3214098447401 g
- Cholesterol 52.3903037625 mg
- Fat 25.4588764713949 g
- Fiber 0.484701838507124 g
- Protein 11.4401224917855 g
- Saturated Fat 5.19512407526825 g
- Serving Size 1 1 Serving (150g)
- Sodium 229.426379874065 mg
- Sugar 31.836708006233 g
- Trans Fat 1.2242236119991 g
- Calories 402 calories
Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.Allow the chicken to cool a little and then slice into thin strips against the grain.Mix all dressing ingredients together in a medium bowl. Set aside.In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well).To a large bowl, add pasta, tomatoes, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.
