Recipe for Grilled Chicken Parmesan Pasta Salad


  • 1 Bone-in skin on chicken breast (about 3/4 lb.),
  • 1 large beefsteak tomato ( or 2 smaller plum tomatoes),
  • sliced, 10 large fresh basil leaves, ,
  • 1/3 pound whole wheat,
  • 1/8 pound chunk good quality parmesan cheese, thinly sliced, ,
  • 1 large slice fresh ,mozzarella cheese, cubed,
  • 1/2 teaspoon olive oil for grilling the chicken,
  • Salt and pepper to taste.

Cooking Directions

Grill chicken breasts with the bone still on (adds flavor) and with the skin on (protects the meat) the bones, once cut off, make a great small batch stock! To grill the chicken:

Rub with olive oil, season liberally with salt and pepper and put rib side down on a greased grill rack preheated to at least 350 degrees (or very hot).

Turn the heat down to prevent flare-ups, and as the chicken moves easily away from the grill, turn the chicken often to brown evenly on all sides.

Partially close the lid of the grill occasionally to maintain the heat and allow the chicken to cook through, which may take up to half an hour total time.

Do not let the chicken skin burn, but if things DO seem to be getting away from you, finish cooking the chicken in a 350 degree oven after it is evenly browned, until the internal temperature reaches 165 degrees.

When finished cooking, allow to rest for at least ten inutes, and then remove the breat from the bone, and remove the skin.

Slice the cooled chicken slightly across the grain into thin slices. Meanwhile, cook the pasta

It is still remarkable to me how organic whole wheat pastas cook evenly and hold their shape – even thin edged ones like this spirelli!

Drain the pasta, allow to cool and wet with just a splash of water and shake if it is sticking together.

Toss in a bowl with half of the dressing, taste for salt and pepper, set aside.

Grilled Chicken Parmesan Pasta Salad Photos

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