Barbecue Chicken Salad
Here's a quick and easy pasta salad that is substantial enough to be a meal on its own. You can also add olives, hard boiled eggs and capsicum if you like.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breast fillets
- 1 teaspoon steak seasoning, or to taste
- 250g spiral pasta
- 250g mozzarella cheese, cubed
- 1 red onion, chopped
- 1 head cos lettuce, chopped
- 6 cherry tomatoes, chopped
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat the barbecue for high heat. Season both sides of chicken breast fillets with steak seasoning.
- Lightly oil the barbecue grate. Grill chicken 6 to 8 minutes per side or until juices run clear. Remove from heat, cool and cut into strips.
- Meanwhile place the pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes until al dente. Drain and rinse with cold water to cool.
- In a large bowl mix together the cheese, onion, lettuce and tomatoes. Toss with the cooled chicken and pasta to serve.
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Reviews and Ratings
Global Ratings:
(106)
Reviews in English (75)
I love, love, LOVE this simple recipe! In the summer, we do a lot a "cold noodle salad" dishes - too warm to eat anything otherwise ~ and when I stumbled upon this recipe, I couldn't wait to try it! A twist between a noodle salad and a lettuce salad! You can use a variety of "seasoning" for the chicken (lemon pepper, old bay, etc..) and still be amazing. In addition to the cheese, I shredded some carrots, diced some celery, and sprinkled parmesan overall. Also nice is that each individual can choose their dressing: French, Ranch, Cesar, Raspberry Vingerette, etc... To top it off is that is light but filling meal - perfect for summer evenings! Thanks for the keeper! - 20 Jun 2008 (Review from Allrecipes USA and Canada)
Easy, delicious recipe, and simple to adjust to your specific tastes. I pan fried the chicken with steak seasoning instead of grilling, added cubed cheddar and pepper jack cheeses instead of mozzarella. I also added 1/3 cup light mayo mixed with 1/3 cup Italian dressing and poured over all. It makes plenty for leftovers,(only two of us) and I add the shredded lettuce right before serving, so the leftover lettuce doesn't get soggy. Thanks for the great tip of adding steak seasoning on chicken! Will make this again and again! - 02 Jan 2005 (Review from Allrecipes USA and Canada)
This is a wonderful salad, my husband would not eat cold pasta salad, but after me asking him to just "try" this loves it and asks me to make it again and again! We use our own dressings that we like and I make it up in a large tupperware container and it lasts 4 or 5 days! - 16 Jan 2001 (Review from Allrecipes USA and Canada)
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