Strawberry-Chicken Pasta Salad Recipe

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Strawberry-Chicken Pasta Salad Recipe
Strawberry-Chicken Pasta Salad Recipe photo by Taste of Home
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Strawberry-Chicken Pasta Salad Recipe

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Publisher Photo
When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. —Jane Ozment, Purcell, Oklahoma
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.

Ingredients

  • 1/2 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • ASSEMBLY:
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup cooked gemelli or spiral pasta
  • 1 small red onion, halved and thinly sliced
  • 1 cup sliced fresh strawberries
  • 1/2 cup glazed pecans

Directions

Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with remaining salt and pepper; grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°.
Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans. Yield: 4 servings.
Originally published as Strawberry-Chicken Pasta Salad in Simple & Delicious April/May 2014, p1-11

Nutritional Facts

1 serving: 450 calories, 20g fat (3g saturated fat), 94mg cholesterol, 492mg sodium, 29g carbohydrate (13g sugars, 4g fiber), 39g protein.

  • 1/2 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • ASSEMBLY:
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup cooked gemelli or spiral pasta
  • 1 small red onion, halved and thinly sliced
  • 1 cup sliced fresh strawberries
  • 1/2 cup glazed pecans
  1. Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with remaining salt and pepper; grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°.
  3. Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans. Yield: 4 servings.
Originally published as Strawberry-Chicken Pasta Salad in Simple & Delicious April/May 2014, p1-11

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Reviews forStrawberry-Chicken Pasta Salad

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MY REVIEW
DianeC23 User ID: 141506 226876
Reviewed May. 24, 2015

"Not bad, but the pasta wasn't a great fit. It was pretty good. I used some pre-cooked chicken, which cut down the prep time."

MY REVIEW
Queenlalisa User ID: 15400 224281
Reviewed Apr. 6, 2015

"I made this and the dressing was very tasty. I think it would have been better without the pasta. Next time I will add some fresh baby spinach instead of the pasta."

MY REVIEW
akangel1955 User ID: 2725632 196715
Reviewed Apr. 29, 2014

"I would leave out the pasta. I'm not a fan of cold pasta. The rest looks and sounds amazing. I'm going to try it tomorrow."

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