Summer Grilled Chicken & Veggie Pasta Salad
Summer Grilled Chicken Marinated in Ranch & Grilled Corn, Red Pepper & Red Onion Pasta Salad
Equipment
- Grill
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
Instructions
- Preheat your Grill to 500F. Bring a large pot of water to a boil.
- Trim, slice and marinate chicken with the chipotle ranch.
- Toss corn in Avocado Oil, Flaky Sea Salt & Black Pepper. Set aside.
- Toss Bell Peppers and onions with Avocado Oil and Sea Salt.
- 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.
- 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.
- Make your vinaigrette by adding the basil, lemon, oil and salt and pepper to a blender and blending until combined.
- Once everything is done grilling, chop chicken & Corn off the cob. Combine everything together in a large bowl and toss.
- 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.