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Bruschetta Chicken Pasta Salad
Bruschetta Chicken Pasta Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
510 minutes
Delicious summer dish: Bruschetta chicken pasta salad with grilled chicken, fresh tomatoes, and pasta.
Ingredients:
  • 1 pound boneless skinless chicken breasts
  • 1 cup Italian vinaigrette
  • 1 pound fusilli lunghi pasta
  • 3 pints mixed-color cherry tomatoes
  • 3 tablespoons olive oil
  • 3 cloves minced garlic
  • 4 basil leaves, thinly sliced into ribbons
  • Pinch salt
  • Pinch black pepper
  • Balsamic glaze
Instructions:
  • Lay a chicken breast flat and slice it horizontally, making sure not to cut through. Open the sides like a book. Repeat with the rest of the chicken breasts. Place chicken and vinaigrette in a resealable bag, seal, and refrigerate for marinating overnight.
  • Heat up your outdoor grill to a toasty 400 degrees F (200 degrees C).
  • Dispose of vinaigrette and transfer chicken to the grill. Grill for 4 to 5 minutes. Flip chicken over using tongs and grill until juices run clear and internal temperature reaches 165 degrees F (74 degrees C), about 4 to 5 minutes longer.
  • As the water comes to a gentle boil in a large pot, add a pinch of salt. Boil the fusilli pasta until al dente, approximately 12 minutes, stirring occasionally. Drain the pasta and quickly cool it down by plunging it into an ice water bath.
  • Halve the tomatoes and transfer them to a bowl. Drizzle with oil, sprinkle over minced garlic and basil, then season with salt and pepper to your liking.
  • Drain the pasta once more and mix it with the tomato mixture. Gently toss to evenly distribute the tomatoes. Top it with grilled chicken breast and drizzle with balsamic glaze.

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