YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Veggie Pasta Salad with Lemon Vinaigrette
Enjoy a refreshing pasta salad that features tender grilled chicken, whole wheat pasta, and a vibrant mix of cherry tomatoes, crunchy cucumbers, and sweet red bell peppers, all tossed in a tangy lemon vinaigrette. This balanced lunch offers a delightful medley of textures and flavors, making it both satisfying and nutritious.
INGREDIENTS
4 oz grilled chicken breast
1/2 cup whole wheat pasta, cooked
1 cup mixed veggies (cherry tomatoes, cucumber, red bell pepper)
1 tsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with a pinch of salt and black pepper. Grill the chicken for about 6-7 minutes per side or until fully cooked through. Once done, allow it to rest and then slice it into strips.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and let cool slightly.
Dice the cherry tomatoes (or halve them if they're large), slice the cucumber, and cut the red bell pepper into strips. Place the veggies in a large mixing bowl.
Prepare the lemon vinaigrette by whisking together the olive oil, lemon juice, a pinch of salt, and black pepper.
Add the cooked pasta and grilled chicken slices to the bowl with veggies. Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for a refreshing cold pasta salad.