GRILLED CHICKEN AND PASTA SALAD
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!
Provided by Ann Marie
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 503.7 calories, Carbohydrate 48 g, Cholesterol 103.5 mg, Fat 13.2 g, Fiber 4.4 g, Protein 46.5 g, SaturatedFat 6.7 g, Sodium 650.4 mg, Sugar 4.6 g
LEMON TARRAGON PASTA SALAD WITH CHICKEN
3 cups uncooked bow tie pasta (cook as directed) 2 cups cubed cooked chicken breasts 1 cup chopped celery ⅔ cup chopped green onions Dressing: 1 cup Mayo zest, juice and pulp from 1.5 lemons 1 T. minced shallot 1-2 T+ fresh tarragon leaves chopped dash of salt ½ to 1 tsp sugar
Provided by The Crafting Chicks
Categories Salad
Number Of Ingredients 11
Steps:
- Mix all together. Pour over salad and let marinate 30 min to 2 hours.
TARRAGON-DILL GRILLED CHICKEN SALAD
This light and tangy summer salad combines the smoky flavor of grilled chicken with the crunch and sweetness of apples and grapes. Serve it with croissants or another type of sweet, buttery bread. The salad also works well as a sandwich filling.
Provided by Timothy Woodward
Categories Salad
Time 1h17m
Yield 6
Number Of Ingredients 16
Steps:
- To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
- Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.
- To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.
- Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 17.2 g, Cholesterol 63.9 mg, Fat 22.1 g, Fiber 1.8 g, Protein 19.5 g, SaturatedFat 5.4 g, Sodium 221.5 mg, Sugar 10.4 g
GRILLED TARRAGON CHICKEN
Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.
Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED TARRAGON CHICKEN WITH PASTA, PECANS AND SPRING GREENS
Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens is a scrumptious one-dish salad that's full of delicious flavors - and perfect for warm summer evenings!
Provided by (By Lee Clayton Roper)
Categories main dish salads
Number Of Ingredients 20
Steps:
- In a small mixing bowl, whisk together the olive oil, vinegar, tarragon, rosemary and garlic.
- Butterfly and halve chicken breasts; place in a zip top baggie and add the marinade. Place in the refrigerator to marinate for at least 2 hours or overnight, turning occasionally.
- In a blender or small food processor, blend the pecans, parsley, tarragon, lemon juice, garlic and salt until well mixed. With machine running, slowly add olive oil. Add cheese and process just until mixed. Cover and set aside for at least 30 minutes, to allow the flavors to blend.
- Cook pasta according to package directions. Drain and place in a large mixing bowl. Toss with 2 to 3 tablespoons of the pesto dressing. Set aside.
- Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high.
- Coat grill racks with vegetable oil. Remove chicken breasts from the marinade, scraping off most of the tarragon leaves. Place chicken on racks and grill, covered, until seared, around 4 minutes. Turn over and continue grilling until chicken reaches 165 degrees on an instant read thermometer, around another 3 to 4 minutes. Remove from grill and set aside.
- Toss the pasta with the greens and 1 to 2 tablespoons of olive oil. Season to taste with salt and pepper. Divide evenly among 4 dinner plates.
- Slice cooked chicken on the diagonal and arrange on top of greens. Arrange tomatoes and pecans around chicken, on top of greens.
- Spoon a bit of pesto dressing over the chicken; Sprinkle shaved Parmesan over the top of all (I like to break up large pieces). Pass any remaining dressing on the side.
GRILLED CHICKEN PASTA SALAD
This is really good, a friend of mine from church made this for a pot luck and it disappeared!! Great for when you have left over grilled chicken!!
Provided by babygirl65
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta following directions on box, drain.
- While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
- When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
- Add peppers, onion, scallions and dill.
- In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
- Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
- *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!
GRILLED CHICKEN PASTA SALAD
During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
GRILLED TARRAGON CHICKEN WITH SALAD
Heat up your grill to medium-high heat for this Grilled Tarragon Chicken with Salad recipe. Apricot preserves, Dijon mustard and chopped fresh tarragon make a terrific dressing for this grilled tarragon chicken.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix preserves and mustard in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until warmed. Stir in 1 Tbsp. tarragon. Combine 2 Tbsp. preserves mixture with dressing; reserve for later use.
- Grill chicken 6 to 8 min. or until done (165ºF), turning after 4 min. and brushing occasionally with remaining preserves mixture.
- Toss salad greens with couscous, nuts, apricots and onions in large bowl. Add reserved dressing mixture; mix lightly. Serve with chicken.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
GRILLED CHICKEN PASTA SALAD WITH TARRAGON AND SHALLOT DRESSING
Steps:
- In a large bowl, whisk the vinegar with the mustard, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add the oil slowly, whisking. Add the shallots and 2 Tbs. of the tarragon. Light the grill. Season the chicken breasts with the remaining 1/4 tsp. salt and a pinch of pepper. Grill 3 to 6 inches from the heat until just done, about 5 minutes per side. (Or you can broil the chicken.) Cut into thin slices across the grain. Add the warm chicken to the dressing. Cook the pasta in boiling, salted water until just done, about 15 minutes. Drain, rinse with cold water and drain thoroughly. Toss with the chicken. Just before serving, add the tomatoes and the remaining 1 Tbs. tarragon.
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- Start by melting butter in a medium skillet over medium-low heat. Add chopped pecans and stir around until toasted and fragrant, don't walk away they can burn fast. Will take 4-5 minutes. Set aside and allow to cool while assembling the rest of the chicken salad.
- In a large mixing bowl, whisk together mayonnaise, lemon zest, lemon juice, tarragon until smooth.
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- Butterfly the chicken then cut it in half lengthwise to make thinner cutlets. Add the chicken and the marinade ingredients to a large Ziploc bag and place in the fridge for 30 minutes.
- Meanwhile, make the dressing and set it aside until needed. Prep your cilantro, onion, cheddar, and avocado.
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- Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.
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