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Grilled Chicken and Blueberry Pasta Salad
- Prep Time: 15 mins
- Cook Time: 20 mins
Your FlavorPrint
7 matching flavors
Overview
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.
Ingredients
Nutritional information
(amount per servings)
Total Calories: 321
Sodium: 134mg
Fat: 13g
Carbohydrates: 30g
Cholesterol: 46mg
Protein: 21g
Fiber: 2g
Directions Directions
- 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.
- Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.
- 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.
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