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.