Consider Grilled Chicken Bruschetta Pasta Salad your go-to pasta salad, complete with a time-saving shortcut: diced chicken. No grill required!
Topped with an easy homemade vinaigrette, this Grilled Chicken Bruschetta Pasta Salad will make weeknight meals (and leftovers for lunch) especially satisfying.
Grilled Chicken Bruschetta Pasta Salad Ingredients
3 c. Tyson® Grilled & Ready® Oven Roasted Diced Chicken Breast1/2 c.
balsamic vinegar
Kosher salt12 oz.
fusilli pasta, or other short pasta such as rotini1/4 c.
1/4 c. extra-virgin olive oil
chopped fresh basil leaves, plus 1 c. packed leaves, torn if large 3 tbsp.
red wine vinegar2 tsp.
Dijon mustard1/2 tsp.
garlic powder
Freshly ground black pepper10 oz.
fresh mozzarella, cubed3 c.
cherry tomatoes, halved1/2
small red onion, thinly sliced
Preparation
- Heat a medium-size nonstick skillet over medium heat. Add the frozen chicken and cook, stirring occasionally, until chicken is warm, about 5 minutes. Remove from heat and let cool slightly.
- Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil over medium-high heat; cook until thick and reduced to about 1 tablespoon, around 5 minutes. Remove from heat and let cool to room temperature.
- Bring a large pot of salted water to a boil, then add and cook pasta according to package directions until al dente. Drain hot water and rinse pasta under cold water. Drain pasta well.
- In a large bowl, whisk together the oil, chopped basil, red wine vinegar, Dijon, and garlic. Season with salt and pepper.
- Add the chicken, pasta, mozzarella, cherry tomatoes, and red onion into the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.
- Fold in basil leaves and drizzle with the balsamic vinegar reduction.
Laura Rege, Recipe Developer, Delish