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Ella Waite

Summer Grilled Chicken & Veggie Pasta Salad

Summer Grilled Chicken Marinated in Ranch & Grilled Corn, Red Pepper & Red Onion Pasta Salad
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Prep Time 1 hour
Cook Time 1 day 30 minutes
Servings: 10
Course: Dinner, Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large box Pasta penne, twists, etc.
  • 5 Organic chicken breasts
  • 5 ears Corn on the cob shucked
  • 2 large Red Bell Peppers chopped
  • 1 large Red Onion sliced
  • 6 tbsp Chipotle Ranch regular ranch works too!
  • 4 tbsp Avocado Oil
  • 3 cups Chopped Fresh Basil
  • 1 cup Grated Parmesan
  • Flaky Sea Salt
  • Fresh Cracked Black Pepper
Basil Vinaigrette
  • 1 cup Fresh Basil
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Lemon juiced
  • Flaky Sea Salt
  • Fresh Cracked Black Pepper

Equipment

  • Grill

Method
 

  1. Preheat your Grill to 500F. Bring a large pot of water to a boil.
  2. Trim, slice and marinate chicken with the chipotle ranch.
  3. Toss corn in Avocado Oil, Flaky Sea Salt & Black Pepper. Set aside.
  4. Toss Bell Peppers and onions with Avocado Oil and Sea Salt.
  5. Grill Chicken, Corn & Vegetables - Flip Chicken and Toss the Veggies. We are going for a nice char but not burnt. Check your temperature on the chicken to know if it is done.
  6. While everything is grilling, cook your pasta, Strain and rinse with cold water, set aside. If timing is off you can toss it with a little olive oil to keep it from sticking.
  7. Make your vinaigrette by adding the basil, lemon, oil and salt and pepper to a blender and blending until combined.
  8. Once everything is done grilling, chop chicken & Corn off the cob. Combine everything together in a large bowl and toss.
  9. Finish or serve with fresh basil, parmesan or more freshly cracked black pepper. Enjoy!

Notes

This is such a fun and easy kid friendly meal to make over the summer. It serves a crowd or makes great left overs.