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Strawberry-Chicken Pasta Salad

When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. —Jane Ozment, Purcell, Oklahoma
  • Total Time
    Prep: 25 min. Grill: 15 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • ASSEMBLY:
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup cooked gemelli or spiral pasta
  • 1 small red onion, halved and thinly sliced
  • 1 cup sliced fresh strawberries
  • 1/2 cup glazed pecans

Directions

  • Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
  • Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side.
  • Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
Nutrition Facts
1 serving: 450 calories, 20g fat (3g saturated fat), 94mg cholesterol, 492mg sodium, 29g carbohydrate (13g sugars, 4g fiber), 39g protein.

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