Grilled Chicken with Antipasto Pasta Salad
Prep Time
Serves
Cooking Mode
Grilled Chicken:
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
1 tsp Italian herb blend
½ tsp salt
¼ tsp pepper
1 lb boneless skinless chicken thighs
Antipasto Pasta Salad:
12 oz penne pasta, cooked according to package directions
2 cup drained jarred pickled mixed vegetables (giardiniera)
¼ cup pickling liquid from pickled mixed vegetables (giardiniera)
⅓ cup olive oil
½ tsp salt
¼ tsp pepper
4 cups baby spinach
Grilled Chicken:
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
1 tsp Italian herb blend
½ tsp salt
¼ tsp pepper
1 lb boneless skinless chicken thighs
Antipasto Pasta Salad:
12 oz penne pasta, cooked according to package directions
2 cup drained jarred pickled mixed vegetables (giardiniera)
¼ cup pickling liquid from pickled mixed vegetables (giardiniera)
⅓ cup olive oil
½ tsp salt
¼ tsp pepper
4 cups baby spinach
Directions
1In large bowl, whisk lemon juice, the 1 tbsp (15 mL) olive oil, garlic, Italian herb blend, salt and pepper. Add chicken thighs, turn to coat. Grill chicken, on BBQ preheated to medium-high, 4 to 5 min. per side until cooked through. Remove from grill to rest while making pasta salad.
2Toss cooked pasta with giardinera, pickle juice, the 1/3 cup (75 mL) olive oil, salt and pepper. Slice chicken and toss, along with the spinach, with pasta mixture.
Tips
1
Substitute marinated artichokes (packed in water) for the mixed pickled vegetables.
Disclaimer
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Personal Note
Personal Note
