Strawberry-Chicken Pasta Salad
TOTAL TIME: Prep: 25 min. Grill: 15 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup sliced fresh strawberries
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1 tablespoon sugar
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1 tablespoon balsamic vinegar
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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3 tablespoons olive oil
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4 boneless skinless chicken breast halves (6 ounces each)
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ASSEMBLY:
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1 package (10 ounces) hearts of romaine salad mix
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1 cup cooked gemelli or spiral pasta
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1 small red onion, halved and thinly sliced
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1 cup sliced fresh strawberries
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1/2 cup glazed pecans
Directions
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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.
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2.
Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side.
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3.
Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
Nutrition Facts
1 serving: 450 calories, 20g fat (3g saturated fat), 94mg cholesterol, 492mg sodium, 29g carbohydrate (13g sugars, 4g fiber), 39g protein.
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