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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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