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Strawberry-Chicken Pasta Salad

 Strawberry-Chicken Pasta Salad
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
4 ServingsPrep: 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

2 of 2

Strawberry-Chicken Pasta Salad (continued)

Directions (continued)

  • pasta, onion, chicken and strawberries. Drizzle with vinaigrette;
  • sprinkle with pecans. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.