Grilled Chicken and Pasta Salad

64 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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!” - by Ann Marie

Ingredients

4 skinless, boneless chicken breast halves
steak seasoning to taste
8 ounces rotini pasta
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 head romaine lettuce, chopped
6 cherry tomatoes, chopped

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Metric US

Original recipe yields 4 servings

Directions

Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
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.
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.
In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

Nutrition

Amount Per Serving (4 total)

Calories
504 cal
25%

Fat
13.2 g
20%

Carbs
48 g
15%

Based on a 2,000 calorie diet

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Reviews (64)

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113

DREGINEK

Jun. 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..." See more 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! "

100

Valerie

Jan. 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 mozzarell..." See morea. 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

Jan. 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 ..." See moreand I make it up in a large tupperware container and it lasts 4 or 5 days!"

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