Grilled Chicken Pasta Salad With Tarragon And Shallot Dressing Recipes

GRILLED CHICKEN PASTA SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

LEMON TARRAGON PASTA SALAD WITH CHICKEN

Steps:

• Mix all together. Pour over salad and let marinate 30 min to 2 hours.

GRILLED CHICKEN PARMESAN PASTA SALAD

Steps:

• Heat grill to medium heat.
• Mix Italian seasoning with 2 Tbsp. dressing until blended. Brush onto chicken; let stand 10 min.
• Grill chicken 8 min.; turn. Top evenly with 1/2 cup mozzarella. Grill additional 5 to 8 min. or until chicken is done (165ºF). Cool, then refrigerate until ready to use as directed.
• Meanwhile, mix pasta sauce and remaining dressing until blended. Toss pasta with tomatoes, 1/4 cup Parmesan and remaining mozzarella in large bowl. Add pasta sauce mixture; mix lightly. Refrigerate 1 hour.
• Cut chicken into 1-inch pieces; place over salad along with the crushed croutons, basil and remaining Parmesan.

GRILLED CHICKEN PASTA SALAD WITH TARRAGON AND SHALLOT DRESSING

Steps:

• In a large bowl, whisk the vinegar with the mustard, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add the oil slowly, whisking. Add the shallots and 2 Tbs. of the tarragon. Light the grill. Season the chicken breasts with the remaining 1/4 tsp. salt and a pinch of pepper. Grill 3 to 6 inches from the heat until just done, about 5 minutes per side. (Or you can broil the chicken.) Cut into thin slices across the grain. Add the warm chicken to the dressing. Cook the pasta in boiling, salted water until just done, about 15 minutes. Drain, rinse with cold water and drain thoroughly. Toss with the chicken. Just before serving, add the tomatoes and the remaining 1 Tbs. tarragon.

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

GRILLED TARRAGON CHICKEN

Steps:

• Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

GRILLED CHICKEN PASTA SALAD

Steps:

• Cook pasta following directions on box, drain.
• While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
• When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
• Add peppers, onion, scallions and dill.
• In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
• Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
• *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!