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Grilled Chicken and Blueberry Pasta Salad
main dishes

Grilled Chicken and Blueberry Pasta Salad

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. Photo credit: Amy Johnson from She Wears Many Hats.
  • 15m

    prep time

  • 20m

    Cook Time

  • 321

    Calories

  • 12

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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.

Nutrition information (per Serving)

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