Ingredients
Chicken Marinade
- 1½ pounds boneless, skinless chicken breasts or thighs
- ½ cup Italian vinaigrette
- Juice of 1 lime
Pasta and Vegetables
- 12 ounces pasta of choice
- 2 cups frozen corn, thawed
- 1 bunch asparagus, cut into 2-inch pieces
- ½ red onion, sliced
- 1 tablespoon olive oil
- Sea salt, to taste
Pesto Dressing
- ⅓ cup extra-virgin olive oil
- 2–3 heaping tablespoons prepared pesto
- Freshly ground black pepper, to taste
- Additional sea salt, to taste
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken breasts or thighs with Italian vinaigrette and the juice of one lime. Allow the chicken to marinate for at least 5 minutes while preparing your grill, or up to 1 hour refrigerated for deeper flavor infusion.
- Preheat the Grill: Set your grill to medium-high heat to prepare for grilling the chicken and vegetables.
- Prepare Vegetables for Grilling: In a large bowl, toss the thawed corn, asparagus pieces, and sliced red onion with one tablespoon of olive oil and a generous pinch of sea salt. Transfer this mixture to a grill basket to keep the smaller vegetables contained while grilling.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove the chicken and let it rest on a cutting board before slicing.
- Grill the Vegetables: Position the grill basket with vegetables alongside the chicken. Grill for 10 to 12 minutes, stirring occasionally until the vegetables are tender and have nice char marks.
- Cook the Pasta: While the vegetables grill, cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it completely and stop cooking.
- Prepare the Pesto Dressing: In a small bowl, whisk together the extra-virgin olive oil and the prepared pesto until smooth and emulsified.
- Combine Salad Ingredients: In a large serving bowl, combine the cooled pasta, grilled vegetables, and sliced grilled chicken. Pour the pesto dressing over everything and toss thoroughly to evenly coat.
- Season the Salad: Add freshly ground black pepper and additional sea salt to taste, adjusting seasoning to your preference.
- Serve or Store: Serve the pasta salad immediately for best flavor and freshness. Alternatively, store it in an airtight container in the refrigerator for up to 4 days and enjoy it chilled or at room temperature.
Notes
- Marinating the chicken longer than 5 minutes (up to 1 hour) will intensify the flavor.
- For added crunch, you can sprinkle some toasted pine nuts or walnuts before serving.
- Using a grill basket helps prevent the small vegetables from falling through the grill grates.
- Rinsing the pasta under cold water cools it and prevents it from becoming mushy in the salad.
- You can substitute Italian vinaigrette with a mix of olive oil, vinegar, and herbs if preferred.
- This salad can be customized with additional vegetables like cherry tomatoes or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-American
