Grilled Chicken Pasta Salad (Printable Version)

Tender grilled chicken, crisp pancetta, pasta, and fresh tomatoes melded with a rich gorgonzola vinaigrette.

# Ingredients:

→ Salad Base

01 - 450 g boneless skinless chicken breasts
02 - 60 ml olive oil
03 - 45 ml balsamic vinegar
04 - 4 garlic cloves, minced
05 - Kosher salt, to taste
06 - Black pepper, to taste
07 - 450 g short-cut pasta, cooked
08 - 115 g diced pancetta or bacon, cooked until crisp
09 - 340 g cherry tomatoes, halved
10 - 4 green onions, thinly sliced
11 - Crumbled gorgonzola, for serving

→ Gorgonzola Vinaigrette

12 - 45 ml white wine vinegar
13 - 2 garlic cloves, minced
14 - 2 tablespoons chopped chives
15 - 2 tablespoons fresh dill, finely chopped
16 - 5 ml honey
17 - 5 ml Dijon mustard
18 - Kosher salt, to taste
19 - Black pepper, to taste
20 - 120 ml olive oil
21 - 30 g crumbled gorgonzola cheese

# Steps:

01 - Combine 60 ml olive oil, 45 ml balsamic vinegar, 4 minced garlic cloves, salt, and pepper. Add chicken breasts to a resealable bag or dish and coat with the marinade. Refrigerate for at least 30 minutes or up to overnight.
02 - Cook short-cut pasta according to package directions until al dente. Meanwhile, sauté pancetta or bacon in a skillet over medium heat until crispy. Drain on paper towel and set aside.
03 - Preheat grill to high. Remove chicken from marinade and let excess drip off. Grill chicken for 5 to 6 minutes per side, or until internal temperature reaches 74°C. Let rest 10 minutes, then chop into bite-sized pieces.
04 - In a large bowl, combine cooked pasta, halved cherry tomatoes, crisped pancetta or bacon, and sliced green onions. Add chopped grilled chicken and toss ingredients to combine.
05 - In a bowl, whisk together white wine vinegar, garlic, chives, dill, honey, Dijon mustard, salt, and pepper. Gradually whisk in olive oil until vinaigrette is emulsified. Stir in crumbled gorgonzola.
06 - Pour vinaigrette over the salad and toss until evenly coated. Add additional crumbled gorgonzola, if desired, and adjust seasoning with salt and pepper to taste. Serve warm or cold.

# Notes:

01 - The salad is equally delightful when served warm immediately after preparation or chilled for a few hours to intensify the flavors.
02 - The gorgonzola vinaigrette can be refrigerated for up to three days; shake or whisk before using if separation occurs.