Chicken and Pasta Salad

Chicken and Pasta Salad

This salad is perfect to make in late summer, when zucchini, peppers, and eggplant are at their peak. Sweet-tart balsamic dressing complements the smoky flavour of the grilled vegetables, making this a simple, flavourful supper.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Chicken and Pasta Salad:

  • 2 cups (500 mL) chicken, cooked, diced
  • 1 eggplant
  • 2 zucchini
  • 1 onion(s), large
  • 2 red pepper(s)
  • 1/4 cup (60 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • 1/2 lb (0.3 kg) Penne, cooked

Dressing:

  • 1/3 cup (75 mL) balsamic vinegar
  • 2 tbsp (30 mL) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) Dijon mustard
  • 1 1/2 tsp (7.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • 2/3 cups (170 mL) olive oil
  • 1/4 cup (60 mL) basil, fresh, chopped
  • or
  • 1/4 cup (60 mL) parsley, fresh, chopped
  • 1/4 cup (60 mL) chives, fresh, chopped
  • or
  • 1/4 cup (60 mL) green onion(s), chopped

Chicken and Pasta Salad

  1. Cut eggplant, zucchini and onions into ½” (1 cm) slices.

  2. Cut peppers in half.

  3. Combine olive oil with garlic, salt and peppers. Combine with vegetables.

  4. Grill vegetables 4-5 minutes or until browned (peppers should be grilled skin-side down until blackened, cooled and peeled).

  5. Cut vegetables into approx 1 ½” (4 cm) chunks. Combine vegetables with chicken.

  6. Rinse pasta in cold water, drain well and combine with chicken and vegetables.

Dressing

  1. Combine ingredients for dressing. Toss with chicken, pasta and vegetables.

Nutrition Info

  • Per 525 g serving Amount
  • Calories 760
  • Protein 29 g
  • Fat 54 g
  • Saturated Fat 8 g
  • Carbohydrate 39 g
  • Fibre 8 g
  • Sugar 13 g
  • Cholesterol 55 mg
  • Sodium 1260 mg
  • Per 525 g serving % Daily Value
  • Potassium 31
  • Calcium 6
  • Iron 15
  • Vitamin A 50
  • Vitamin C 200
  • Vitamin B6 58
  • Vitamin B12 12
  • Folate 42
  • Magnesium 34
  • Zinc 20

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