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Home / Recipes / Grilled Chicken and Blueberry Pasta Salad
Grilled Chicken and Blueberry Pasta Salad
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• Low Calorie  • Low Sodium

Chicken, blueberries and pasta are a winning combination in this spa-inspired light summer meal. Use white balsamic vinegar for the dressing, a milder and less sweet version of the traditional reddish-brown balsamic vinegar.

Makes 8 servings.

Prep Time: 15 minutes

Refrigerate Time: 1 hour

Cook Time: 20 minutes

INGREDIENTS

1/2 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Thyme Leaves
1 1/4 pounds boneless skinless chicken breast halves
8 ounces bow-tie pasta
3 ounces baby spinach leaves (about 4 cups)
1 cup blueberries
1/4 cup thinly sliced red onion

DIRECTIONS

1. Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

2. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.

3. Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature.

NUTRITION INFORMATION

per serving

Calories: 321

Fat: 13 g

Carbohydrates: 30 g

Cholesterol: 46 mg

Sodium: 134 mg

Fiber: 2 g

Protein: 21 g

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