Grilled Chicken and Pasta Salad

Grilled Chicken and Pasta Salad

70
Ann Marie 2

"This salad is very filling and is used as a meal in my home. Everyone always loves it! It is also quick and easy. Note: I have also added olives, hard boiled eggs, and red bell pepper to this salad. Enjoy with your favorite dressing!"

Ingredients 45 m {{adjustedServings}} servings 504 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
  2. Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
  3. Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  4. In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
Tips & Tricks
Jenny’s Grilled Chicken Breasts

Watch how to make this recipe for top-rated grilled chicken.

Chicken and Bow Tie Pasta

See how to make chicken with vegetables in a creamy cheese sauce.

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Reviews 70

  1. 101 Ratings

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DREGINEK
6/20/2008

I love, love, LOVE this simple recipe! In the summer, we do a lot a "cold noodle salad" dishes - too warm to eat anything otherwise ~ and when I stumbled upon this recipe, I couldn't wait to try it! A twist between a noodle salad and a lettuce salad! You can use a variety of "seasoning" for the chicken (lemon pepper, old bay, etc..) and still be amazing. In addition to the cheese, I shredded some carrots, diced some celery, and sprinkled parmesan overall. Also nice is that each individual can choose their dressing: French, Ranch, Cesar, Raspberry Vingerette, etc... To top it off is that is light but filling meal - perfect for summer evenings! Thanks for the keeper!

Valerie
1/2/2005

Easy, delicious recipe, and simple to adjust to your specific tastes. I pan fried the chicken with steak seasoning instead of grilling, added cubed cheddar and pepper jack cheeses instead of mozzarella. I also added 1/3 cup light mayo mixed with 1/3 cup Italian dressing and poured over all. It makes plenty for leftovers,(only two of us) and I add the shredded lettuce right before serving, so the leftover lettuce doesn't get soggy. Thanks for the great tip of adding steak seasoning on chicken! Will make this again and again!

STUDE
1/25/2004

This is a wonderful salad, my husband would not eat cold pasta salad, but after me asking him to just "try" this loves it and asks me to make it again and again! We use our own dressings that we like and I make it up in a large tupperware container and it lasts 4 or 5 days!