Dinner Grilling Summer Salad Pasta Chicken

Grilled Chicken Pasta Salad

Name: Grilled Chicken Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb Boneless skinless chicken breasts; 0.25 cup Extra-virgin olive oil; 2 each Limes (zest + juice); 1.75 tsp (total: ~1.5 tsp salt + 0.25 tsp pepper) Kosher salt and freshly ground black pepper; 12 oz Dry rotini or short pasta; 3 ears Fresh corn on the cob; 2 each Ripe avocado; 1.5 cup Grape or cherry tomatoes; 0.5 medium Red onion, thinly sliced; 0.5 cup Fresh cilantro, roughly chopped

A bright summer salad of smoky grilled chicken, charred corn, creamy avocado and al dente pasta tossed in a zesty lime-olive oil dressing. Perfect for backyard cookouts, potlucks or a light weeknight dinner, it balances charred flavors with fresh herbs and juicy tomatoes.

0.0(0 reviews)

Prep: 20m · Cook: 25m · Total45 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"This salad shines at summer barbecues — prep most components ahead and finish on the grill for last-minute smoky flavor. Home cooks will love how simple swaps (grill the corn or use frozen) keep the dish flexible without losing the bright, fresh finish."

Grilled Chicken Pasta Salad

This Grilled Chicken Pasta Salad is built around contrasts: smoky, charred elements from the grill meet bright citrus and cooling avocado, while al dente rotini provides a toothsome base that keeps the dish substantial enough for dinner. The lime-olive oil dressing is intentionally simple so every component—sweet corn, juicy tomatoes, fragrant cilantro and tender chicken—can sing; a short marinade on the bird and the habit of finishing the dressing with reserved oil and lime juice are the small choices that sharpen flavor without weighing the salad down.

It’s the kind of recipe that plays well at backyard gatherings but also scales down for a weeknight plate. Grill the corn and chicken at the same time to streamline the prep, slice the chicken against the grain for the best texture, and add avocado at the end to preserve its color and creaminess. Serve it just-warm, room temperature or lightly chilled, and you’ll find it’s equally welcome beside cold beers, crisp white wine, or as the starring element on a picnic blanket.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Marinate the chicken

6:19 pm–6:28 pm→Cook the pasta

6:28 pm–6:37 pm→Grill chicken and char the corn

6:37 pm–6:46 pm→Prepare vegetables and combine

6:46 pm–6:55 pm→Dress, toss, and serve

Ingredients

Yield

Instructions

Marinate the chicken

In a bowl combine 2 tablespoons of the olive oil, lime zest and juice from the limes, and most of the salt and pepper. Add the chicken breasts, toss to coat, and let marinate at room temperature for 15–20 minutes (or in the fridge up to 2 hours). Reserve a tablespoon of the olive oil and a splash of lime juice to finish the dressing later.

For this step

1.5 lbBoneless skinless chicken breasts
0.25 cupExtra-virgin olive oil
2 eachLimes (zest + juice)
1.75 tsp (total: ~1.5 tsp salt + 0.25 tsp pepper)Kosher salt and freshly ground black pepper

Cook the pasta

Bring a large pot of salted water to a boil and cook the rotini until just al dente according to package directions. Drain and rinse briefly under cold water to stop cooking, then toss with a little reserved olive oil so the pasta doesn't stick and set aside to cool slightly.

For this step

12 ozDry rotini or short pasta

Grill chicken and char the corn

Heat the grill to medium-high. Grill the corn (in husk removed or wrapped in foil) 7–10 minutes, turning occasionally, until charred in spots. Grill the chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C); remove and let rest 5 minutes before slicing.

For this step

3 earsFresh corn on the cob

Prepare vegetables and combine

Slice the grilled corn off the cob into kernels, halve the grape tomatoes, thinly slice the red onion, cube the avocado, and chop the cilantro. In a large bowl combine the cooked pasta, corn, tomatoes, red onion, avocado, cilantro and sliced grilled chicken.

For this step

2 eachRipe avocado
1.5 cupGrape or cherry tomatoes
0.5 mediumRed onion, thinly sliced
0.5 cupFresh cilantro, roughly chopped

Dress, toss, and serve

Whisk the reserved olive oil and lime juice with a pinch more salt and pepper and pour over the salad. Toss gently to combine, taste and adjust seasoning, then serve immediately or chill briefly for a cooler salad.

Tips from the kitchen

Marinate briefly at room

A 15–20 minute room-temperature marinade is enough to infuse the chicken with lime flavor without making it mushy; up to 2 hours refrigerated is fine if you need to prep ahead.

Cook pasta al dente

Undercook the rotini by a minute so it finishes with a little bite after chilling, then rinse briefly with cold water to stop cooking and toss with oil to prevent sticking.

Char corn efficiently

Remove the husks for direct char or wrap in foil for gentler charring; turning every few minutes gives smoky spots without burning the kernels.

Rest then slice chicken

Let grilled chicken rest 4–5 minutes before slicing to keep juices in the meat; slice thinly across the grain for the most tender bites.

Add avocado last

Cube avocado right before serving and fold in gently to avoid browning and crushing—this keeps the salad visually appealing and texturally distinct.

Variations & substitutions

Chipotle-Lime Twist

Stir 1–2 teaspoons of adobo sauce from canned chipotles into the dressing for smoky heat, and swap cilantro for chopped scallions if you prefer a milder onion note.

Shrimp or Tofu Swap

Replace grilled chicken with quickly grilled shrimp (2–3 minutes per side) or firm tofu marinated and seared, adjusting cook times until just cooked through.

Make It Vegetarian

Omit chicken and add a can of rinsed black beans or roasted sweet potato cubes for protein, and boost the dressing with a tablespoon of Greek yogurt for creaminess.

Whole-Grain or Farro

Swap rotini for whole-wheat pasta, farro, or cooked barley for a nuttier flavor and chewier texture; cook until al dente and cool as directed.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; avocado will darken, so eat sooner for the best color and texture. For longer storage, keep the components separate (pasta and corn-chicken in one container, avocado in another) and combine just before serving. Reheat only the chicken briefly if you prefer it warm, then toss with the chilled pasta and vegetables.

What to serve with it

Serve this salad on a wide platter so the colorful ingredients show through, and offer extra lime wedges and chopped cilantro on the side. Pair it with grilled vegetables or a simple green salad, and choose a crisp white wine like Sauvignon Blanc or a bright Mexican lager to complement the lime and charred corn.

Frequently asked questions

Can I make this salad entirely ahead of time?

You can prep the chicken, corn, and pasta several hours ahead and store them refrigerated, but add avocado and dress the salad only shortly before serving to prevent sogginess and browning.

How do I prevent the pasta from becoming mushy?

Drain and rinse the pasta under cold water immediately after cooking to stop carryover cooking, toss with a little olive oil to keep strands separate, and undercook by a minute so it stays firm after chilling.

Can I use frozen corn instead of fresh?

Yes—thaw and pat the kernels dry, then sauté them in a hot skillet with a splash of oil until they get some brown spots to mimic the charred flavor of grilled corn.

What’s the best way to keep avocado from browning?

Toss avocado with a little lime juice as soon as you cut it and add it to the salad just before serving; storing the sliced avocado separately also slows discoloration.

Is there an alternative dressing if I want it creamier?

Mix a tablespoon of Greek yogurt or sour cream into the lime-olive oil, or use a light cilantro-lime crema for a creamier, tangy coating that still plays well with the grilled flavors.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Marinate the chicken

Boneless skinless chicken breasts1.5 lb
Extra-virgin olive oil0.25 cup
Limes (zest + juice)2 each
Kosher salt and freshly ground black pepper1.75 tsp (total: ~1.5 tsp salt + 0.25 tsp pepper)

Step 2: Cook the pasta

Dry rotini or short pasta12 oz

Step 3: Grill chicken and char the corn

Fresh corn on the cob3 ears

Step 4: Prepare vegetables and combine

Ripe avocado2 each
Grape or cherry tomatoes1.5 cup
Red onion, thinly sliced0.5 medium
Fresh cilantro, roughly chopped0.5 cup

Nutrition Facts

Per serving: 4 oz breast

Calories530

Total Fat12.6g

Saturated Fat1.9g

Trans Fat0g

Polyunsaturated Fat7.6g

Monounsaturated Fat1.7g

Total Carbohydrates74.5g

Dietary Fiber5.6g

Total Sugars6.6g

Protein32.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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