Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
Grilled Chicken
- 1.5 lbs boneless skinless chicken breast or thighs
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chipotle powder
- 1/4 tsp black pepper
- Olive oil
Pasta Salad
- 8 oz pasta of choice cooked as instructed
- 5 oz tuscan kale or spinach about 4 cups chopped
- 1 cup roasted or canned corn
- 1-2 cups grape tomatoes halved
- 1/4 red onion thinly sliced
Balsamic Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp of honey
- Juice from 1/2 lemon
- Salt & pepper
Directions
- Prepare the pasta as instructed on the box. Drain and set aside.
- Slice the chicken breast into thinner pieces and marinate in a bowl with a drizzle of olive oil and the spices.
- Heat a skillet or grill pan on medium heat, add in another drizzle of olive oil and cook the chicken for about 4 minutes per side, until cooked through. Cook time will depend on the thickness of the chicken.
- Once the chicken is ready, transfer to a cutting board and let rest for 5-10 minutes. Chop the chicken into smaller cubes.
- Prepare the balsamic dressing by whisking together the balsamic vinegar, mayo, olive oil, lemon juice, honey, dijon and salt & pepper until smooth.
- Add the kale to a salad bowl with the onion and pour in half of the dressing. Massage or mix thoroughly with your hands or with tongs.
- Add in the chopped chicken, pasta, corn and tomatoes and mix together with the remaining dressing.
- Leftovers can be refrigerated for up to 4 days and served warmed or cold.