Grilled Chicken Pasta Salad

How to Make Grilled Chicken Pasta Salad

1. 1

   Step 1: 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 1/2 lbBoneless skinless chicken breasts
   • 1/4 cupExtra-virgin olive oil
   • 2 eachLimes (zest + juice)
   • 1 3/4 tsp (total: ~1.5 tsp salt + 0.25 tsp pepper)Kosher salt and freshly ground black pepper
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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 1/2 cupsGrape or cherry tomatoes
   • 1/2 mediumRed onion, thinly sliced
   • 1/2 cupFresh cilantro, roughly chopped
   
5. 5

   Step 5: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.