Grilled Chicken and Blueberry Pasta Salad Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Chicken, blueberries and pasta are a winning combination in this spa-inspired light summer meal. Use white balsamic vinegar for the dressing, a milder and less sweet version of the traditional reddish-brown balsamic vinegar.

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Servings:

Ingredients

1/2 cup olive oil
1/2 cup white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Thyme Leaves
1 1/4 pounds boneless skinless chicken breast halves
8 ounces bow-tie pasta
3 ounces baby spinach leaves (about 4 cups)
1 cup blueberries
1/4 cup thinly sliced red onion

Directions

PREP

15 mins

COOK

20 mins

1. Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

2. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.

3. Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature.

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