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Summer pasta salad with grilled chicken
- Preparation time:
- Cooking time:
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Fire up the grill and enjoy this hearty salad that's full of fresh summer flavors.
4 (5–6-oz. each) boneless, skinless chicken breasts
3 Tbsp. fat-free Italian dressing
8 oz. dry penne pasta
4 plum tomatoes (1 lb.), seeded and chopped
4 cups baby spinach
2 red, orange, or yellow bell peppers, cored, seeded, and chopped
1 cup fresh corn kernels (from 1 large ear)
½ cup thinly sliced fresh basil
⅓ cup finely chopped red onion
4 tsp. balsamic vinegar
- Combine the chicken and 1 tablespoon Italian dressing in a medium bowl and refrigerate for at least 30 minutes and up to 1 hour.
- Meanwhile, cook the pasta according to package instructions. Drain the pasta, rinse with cold water, and transfer to a large bowl. Add the tomatoes, spinach, bell peppers, corn, basil, onion, remaining 2 tablespoons dressing, and vinegar to the bowl with the pasta and toss well to coat. Season with salt and pepper to taste.
- Preheat the grill to medium. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until a thermometer inserted into the thickest part of the chicken registers 165°F, 10–12 minutes total.
- Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Divide pasta salad among four plates and top with grilled chicken.