Grilled Chicken and Pasta Salad Recipe - Allrecipes.com
Grilled Chicken and Pasta Salad Recipe
  • READY IN 45 mins

Grilled Chicken and Pasta Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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 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!

 
Most Helpful Critical Review
Aug 05, 2011

Too basic. Needs dressing...anything to add some zip!

 
Jan 02, 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!

 
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 and I make it up in a large tupperware container and it lasts 4 or 5 days!

 
Jan 25, 2004

Great easy fast recipe. Some changes/additions: Use multi-color rotini- presents better. I also used garlic jack cheese instead of mozzarella and added olives and red bell peppers. I think the salad would taste better without the lettuce though. I used lettuce but did not mix with the salad..used as a 'bed of lettuce'.

 
May 20, 2004

Excellent! I added olives, red pepper, more tomatoes and other veggies. I used Good Seasons Italian dressing with this. Delicious!!! I have added it to my weekly dinner rotation. My husband LOVES this.

 
Jan 25, 2004

This recipe was really tasty. I used Monterey pepperjack cheese instead of mozarella and it was wonderful. It added some spice to the dish. I will definately make this again.

 
Jan 28, 2004

this recipe is easy to make and goes over big with the family. I use coursely grated mozzarella instead of cubed.

 

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Nutrition

  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 46.5 g
  • 93%
  • Sodium
  • 650 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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