Grilled Chicken & Pasta Primavera Salad Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Balsamic dressing1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
 Gemelli/Other bite size pasta twists / spirals8 Ounce
 Frozen peas1⁄2 Cup (8 tbs), thawed
 Thinly sliced green onion with tops1⁄4 Cup (4 tbs)
 Whole chicken breasts2 Pound, skinned, boned and split (2 Pieces, 1 Pound Each)
 Carrots4 Ounce, thinly sliced (2 Medium Size)
 Asparagus12 Ounce, tough ends snapped off, spears cut into 1/2 inch long pieces keep stems and tips separate
 Mushrooms4 Ounce, thinly sliced
 Red oak leaf lettuce/Small inner red leaf lettuce leaves1 Cup (16 tbs), washed and crisped
 Slivered green onions1 Tablespoon (Including Tops)

Nutrition Facts

Serving size: Complete recipe

Calories 2057 Calories from Fat 153

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 3.3 g16.4%

Trans Fat 0.2 g

Cholesterol 526.2 mg

Sodium 1313.9 mg54.7%

Total Carbohydrates 214 g71.4%

Dietary Fiber 24.6 g98.5%

Sugars 29.1 g

Protein 254 g508.3%

Vitamin A 559.5% Vitamin C 106.7%

Calcium 27.6% Iron 116.3%

*Based on a 2000 Calorie diet


Prepare Balsamic Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Place pasta in a large bowl and lightly mix in peas, sliced onions, and 1/2 cup of the dressing.
Set aside.
Rinse chicken and pat dry, then brush on all sides with some of the remaining dressing.
Place on a greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, brushing with remaining dressing and turning once, until meat in thickest part is no longer pink; cut to test (18 to 20 minutes total).