Balsamic Chicken Cobb Salad with Pasta Recipe

Introduction

This Balsamic Chicken Cobb Salad with Pasta combines juicy grilled chicken, fresh vegetables, and tangy dressings for a satisfying and flavorful meal. It’s perfect for a hearty lunch or a light dinner that feels special but is easy to prepare.

Ingredients

• 1 pound boneless skinless chicken breasts (pounded to even thickness)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1½ cups dry rotini pasta
• 3 tablespoons white balsamic vinegar
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ¼ cup olive oil
• Salt and pepper to taste
• 2 peeled and sliced avocados
• 4 cups chopped mixed green lettuce
• 3 peeled and sliced hard boiled eggs
• 6 slices cooked and chopped bacon
• 1 cup halved cherry tomatoes
• ½ sliced cucumber
• ½ cup crumbled feta

Instructions

1. Step 1: In a resealable zip-top bag, combine the chicken breasts with salt, black pepper, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Marinate for at least 30 minutes.
2. Step 2: While the chicken marinates, cook the rotini pasta according to the package directions. Drain, rinse under cool water, and place in a large bowl.
3. Step 3: Preheat the grill to medium-high heat. Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill, tent with foil, and let rest for 10 minutes before slicing into bite-sized pieces.
4. Step 4: To make the dressing, whisk together white balsamic vinegar, honey, garlic powder, olive oil, and salt and pepper in a small bowl. Drizzle 2 tablespoons over the cooked pasta and ½ tablespoon over the sliced avocados to prevent browning.
5. Step 5: In a large bowl, place the chopped mixed greens, then layer on the dressed pasta, hard boiled eggs, avocado, chopped bacon, cherry tomatoes, cucumber, and crumbled feta.
6. Step 6: Drizzle the remaining dressing over the assembled salad just before serving and toss gently if desired.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Substitute grilled shrimp or turkey for the chicken to vary the protein.
• Use red balsamic vinegar instead of white for a richer dressing color and deeper flavor.
• Add toasted nuts, like walnuts or pecans, for extra crunch and texture.
• If you don’t have a grill, cook the chicken in a skillet over medium heat until done.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess. Reheat the chicken gently or enjoy the salad cold. If the pasta has absorbed too much dressing, toss with a little olive oil before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the chicken, pasta, and dressing in advance. Keep ingredients refrigerated separately and assemble just before serving for the freshest taste and texture.

What can I use instead of rotini pasta?

You can substitute rotini with other short pasta shapes like fusilli, penne, or farfalle. Even cooked quinoa or couscous can work well as a gluten-free alternative.

Balsamic Chicken Cobb Salad with Pasta Recipe

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★★★★★

4.7 from 114 reviews

• Author: Mariam
• Total Time: 1 hour (including 30 minutes marinating and 10 minutes resting time)
• Yield: 4 servings 1x

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Description

A vibrant and hearty Balsamic Chicken Cobb Salad with Pasta featuring tender grilled chicken marinated in balsamic vinegar, tossed with rotini pasta, fresh mixed greens, creamy avocados, hard boiled eggs, crispy bacon, cherry tomatoes, cucumber, and crumbled feta cheese. Finished with a tangy honey white balsamic vinaigrette, this salad combines flavor and texture for a fulfilling meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade and Cooking

• 1 pound boneless skinless chicken breasts (pounded to even thickness)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

For the Pasta and Dressing

• 1½ cups dry rotini pasta
• 3 tablespoons white balsamic vinegar
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ¼ cup olive oil
• Salt and pepper to taste

For the Salad Assembly

• 2 peeled and sliced avocados
• 4 cups chopped mixed green lettuce
• 3 peeled and sliced hard boiled eggs
• 6 slices cooked and chopped bacon
• 1 cup halved cherry tomatoes
• ½ sliced cucumber
• ½ cup crumbled feta cheese

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Instructions

1. Marinate the Chicken: Place boneless skinless chicken breasts in a resealable zip-top bag; season with salt and pepper. Add olive oil and balsamic vinegar, seal, and marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
2. Cook the Pasta: While the chicken marinates, prepare rotini pasta according to package instructions. Once cooked, drain and rinse under cool water to stop cooking. Set the pasta aside in a large bowl to cool.
3. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 4 to 5 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill, cover loosely with foil, and let rest for about 10 minutes. Slice into bite-sized pieces once slightly cooled.
4. Prepare the Dressing: In a small bowl, whisk together white balsamic vinegar, honey, garlic powder, olive oil, salt, and pepper. Drizzle two tablespoons of the dressing over the cooled cooked pasta in the large bowl. Also, lightly drizzle half a tablespoon onto the sliced avocados to prevent browning.
5. Assemble the Salad: In a large mixing bowl, combine chopped mixed green lettuce, dressed pasta, sliced hard boiled eggs, sliced avocados, cooked and chopped bacon, halved cherry tomatoes, sliced cucumber, and crumbled feta cheese. Toss lightly if desired.
6. Serve: Drizzle the remaining dressing over the assembled salad right before serving to ensure freshness and vibrant flavor.

Notes

• Marinating the chicken enhances flavor and tenderness; do not skip or shorten marinating time.
• Rinsing pasta under cold water prevents it from sticking and helps it cool quickly for the salad.
• Use fresh ripe avocados for creamy texture; dress them immediately after slicing to prevent browning.
• The salad can be served slightly chilled or at room temperature according to preference.
• This salad is great for meal prep; keep dressing separate until ready to serve for optimal freshness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Keywords: Balsamic Chicken Salad, Cobb Salad with Pasta, Grilled Chicken Salad, Rotini Pasta Salad, Healthy Chicken Salad