Grilled Chicken Broccoli Pasta Salad Recipes

CHICKEN BROCCOLI SALAD

Steps:

• Combine broccoli, chicken, walnuts, and green onions in a large bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
• Pour mayonnaise dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Steps:

• Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

CHICKEN BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
• In an extra large bowl, whisk together all the ingredients for the dressing until combined and smooth. Add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions; toss to combine and coat.
• Enjoy right away or refrigerate until ready to serve.

CHICKEN CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
• Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GRILLED CHICKEN AND PASTA SALAD

Steps:

• 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.

GRILLED CHICKEN & BROCCOLI PASTA SALAD

Steps:

• 1. Marinate the chicken breasts after trimming of any fat. I put in a plastic bag w/ the Italian dressing either overnight or for several hours. Grill or broil and then let cool & cut into large, bite-sized pieces. When this is done....
• 2. Cook pasta & drain. Toss w/ some Italian dressing & stir to keep from sticking & season. I like to throw in some basil or parsley, along w/ salt & some of the Italian dressing as I boil the pasta water for added oomph.
• 3. Saute mushrooms in some of the Italian dressing & sprinkle w/ a little garlic or whatever you might want. Key is to season each ingredient before you add to the pasta salad.
• 4. Steam the broccoli and carrots in whatever method you prefer. I always do a blanche & throw them in boiling water for a few minutes & then into a bowl of ice water for 1 min. Drain & let cool off. You can cut the carrots in half, if you prefer, which is what I do.
• 5. Cut the cherry tomatoes in half, and the cheese into bite sized chunks. (I always add the tomatoes & cheese after I have added all other ingredients & refrigerated for awhile. If you want to make salad overnight, you can, but add the tomatoes and cheese next day).
• 6. Now, begin to add everything in a large bowl, one ingredient at at time & stir. Make sure the black olives are thoroughly drained! It is imperative that all ingredients are cooled off before you begin mixing. After it's mixed, put in fridge and stir about every 1.5 hours or so & add more dressing. Top w/ the parmesean & spices. I like to add parm on top before I serve for a prettier presentation. Don't OVERSALT this recipe. With the Italian dressing & seasoning the ingredients as you cook them, you really don't need to add any more salt when you mix up the pasta salad. Fresh ground pepper on top always is good.

CHICKEN & BROCCOLI BOW-TIE PASTA SALAD

Steps:

• Cook pasta according to directions.
• Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
• Drain pasta and broccoli.
• Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
• Add pasta mixture; mixing lightly.
• Sprinkle top with parmesan cheese.

LEMON GRILLED CHICKEN AND PASTA SALAD

Steps:

• Beat mustard, oil and lemon juice with wire whisk until well blended.
• Mix pasta, chicken, broccoli and red pepper in large bowl. Add mustard mixture; toss to coat. Cover.
• Refrigerate at least 1 hour before serving.

PARMESAN PASTA WITH GRILLED CHICKEN AND BROCCOLI

Steps:

• Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly.
• Add parmesan cheese; toss to coat.
• Serve hot.

GRILLED CHICKEN PASTA SALAD

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.

GRILLED CHICKEN BROCCOLI AND GARLIC PENNE

Steps:

• Preheat a grill to 400 degrees.
• Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, then put on the grill, on indirect heat. Roast until garlic is brown and getting very soft, 30-45 minutes. Set aside to cool when done roasting. When the garlic is cool enough, squeeze out the roasted garlic into a small bowl. Add 1 teaspoon olive oil to the garlic, and stir to combine a paste. Set aside.
• Meanwhile, as the garlic roasts, combine the chicken in a bowl with the olive oil, garlic powder, basil and salt. Let it marinate for a bit, as the chicken will only take about 10 minutes to cook. This is a good time to start the water boiling for the penne.
• Steam the broccoli: put an inch or two of water in a large pan. Insert a vegetable steamer into the pan and add the broccoli. Steam for 4 to 5 minutes.
• Move the steamed broccoli into a bowl, and combine with the 1/2 teaspoon garlic powder, 2 tablespoons olive oil, parmesan cheese, salt to taste, and red pepper flakes. Stir the broccoli is well-coated.
• Transfer the broccoli to a grill pan, and place on the grill.
• Start grilling the chicken and cooking the penne around the same time you put the broccoli on the grill. Coat the grill with oil spray, and place the chicken on the grill. Grill the chicken for about 6 minutes on one side, then turn over to finish grilling for another 6 minutes or so. Check the chicken for doneness after 12 minutes of total grilling. Remove chicken if done, or grill for a few more minutes to finish cooking if needed. When the chicken has cool, slice the chicken into bite sized pieces.
• Stir the broccoli after it has been grilling for 5 or 6 minutes. Grill for another 6 minutes. The broccoli should be starting to brown and caramelize. Remove from heat.
• Cook the penne according to package instructions as you grill the chicken and broccoli. When the pasta is cooked, drain and toss with 3 tablespoons of olive oil, 1 tablespoon of white wine, the feta cheese and sliced olives. Stir in the roasted garlic paste.
• Add the chicken pieces and broccoli to the pasta. Stir to combine well. Plate and serve with additional parmesan cheese at the table. Enjoy!

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

GRILLED CHICKEN AND BROCCOLI SALAD

Steps:

• Preheat grill pan. Season chicken cutlets with salt and pepper and place on grill, cook on each side for 3-4 minutes each.
• In a small bowl, rehydrate raisins with water or extra white wine vinegar.
• In a large bowl, toss together the broccoli florets, chopped red onion, raisins, cheddar cheese and cherry tomatoes.
• In another small bowl, whisk together: mayonnaise, white wine vinegar and sugar. Pour over broccoli mixture and toss together. Slice chicken and serve on top of salad.