Grilled Chicken Pasta Salad With Tarragon And Shallot Dressing Recipes

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GRILLED CHICKEN AND PASTA SALAD



Grilled Chicken and Pasta Salad image

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

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

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



Lemon Tarragon Pasta Salad with Chicken image

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

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

Steps:

  • Mix all together. Pour over salad and let marinate 30 min to 2 hours.

TARRAGON-DILL GRILLED CHICKEN SALAD



Tarragon-Dill Grilled Chicken Salad image

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

½ cup lemon juice
¼ cup olive oil
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes, or to taste
3 (6 ounce) skinless boneless chicken breasts
½ cup sour cream
½ cup reduced-fat mayonnaise
¼ cup rice vinegar or cider vinegar
¼ cup fresh lemon juice
1 cup seedless red grapes, halved
1 large Granny Smith apple, cored and chopped
½ cup celery, diced
½ onion, finely chopped
½ cup fresh tarragon, finely chopped
2 teaspoons finely chopped fresh dill
salt and pepper to taste

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



Grilled Tarragon Chicken image

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

2 teaspoons Dijon mustard
4 boneless skinless chicken breast halves
1/4 teaspoon pepper
1/3 cup butter, melted
2 teaspoons lemon juice
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon garlic salt

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 image

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

1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup lightly packed chopped fresh tarragon
1 tablespoon chopped fresh rosemary
2 large garlic cloves
2 large boneless, skinless chicken breasts (around 1 1/4 pounds total)
1/2 cup (2 ounces) toasted pecan halves
1/2 cup lightly packed Italian parsley
1/4 cup lightly packed tarragon leaves
2 to 3 teaspoons fresh lemon juice
2 large garlic cloves
1/2 teaspoon kosher salt, or more to taste
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 ounces rotini pasta
1 container (5 ounce) mixed baby spring greens
1 to 2 tablespoons extra virgin olive oil
1 container (10 ounce) grape tomatoes, or 2 large tomatoes, coarsely chopped
1/2 cup (2 ounces) toasted pecan halves
Shaved Parmesan cheese, for garnish

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



Grilled Chicken Pasta Salad image

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

1 lb rotini pasta
2 lbs thin-sliced chicken cutlets
2 tablespoons lemon juice
1 large red pepper, cored, seeded and diced
1 large green pepper, cored, seeded and diced
1 medium red onion, chopped
2 scallions, trimmed and thinly sliced
2 tablespoons mined fresh dill
1 cup light mayonnaise
1/2 cup red wine vinegar
1/2 cup honey
1 teaspoon prepared mustard
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup canola oil

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



Grilled Chicken Pasta Salad image

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

1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1-1/2 cups Italian salad dressing
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

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



Grilled Tarragon Chicken with Salad image

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

1/3 cup apricot preserves
2 Tbsp. GREY POUPON Dijon Mustard
3 Tbsp. chopped fresh tarragon, divided
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.)
3 cups tightly packed torn mixed salad greens
2 cups cooked couscous
1/2 cup sliced almonds, toasted
1/2 cup chopped dried apricots
2 green onions, thinly sliced

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



GRILLED CHICKEN PASTA SALAD WITH TARRAGON AND SHALLOT DRESSING image

Categories     Poultry

Yield 4 Servings

Number Of Ingredients 10

6 Tbs. white wine vinegar
1 tsp. Dijon mustard
1¾ tsp., salt
fresh ground pepper
⅔ cup olive oil
2 shallots, minced
3 Tbs. chopped fresh tarragon
1½ lb. boneless, skinless chicken breasts
¾ lb. bow ties
1 lb. tomatoes, about 2, seeded and diced, or 1 lb. cherry tomatoes, halved

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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