Ensalada de pasta con pollo a la parrilla

Ingredientes

• 1 pound chicken breasts or tenders (I prefer tenders)
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 2 cloves crushed garlic
• 2 tablespoons fresh basil (chopped (or 1 tablespoon dried))
• 2 tablespoons fresh oregano (chopped (or 1 tablespoon dried))
• 1 Tbsp Dijon mustard
• 1 Tbsp cider vinegar
• 3/4 c light olive oil
• 1 pound bow tie pasta
• 1 10 ounce carton cherry tomatoes, halved
• 1 cup grated Parmigiano Reggiano cheese

Preparación

1. 1

   --- For the Chicken: ---

2. 2

   Place chicken in a ZipLock bag and add marinade ingredients. Shake so all the chicken is covered. Marinate in the fridge for 30 minutes or longer. Grill chicken on both sides (165 degrees F internal temp). You can also grill using a George Foreman grill and cook for about 6-7 minutes.

3. 3

   Allow the chicken to cool a little and then slice into thin strips against the grain.

4. 4

   --- For the dressing: ---

5. 5

   Mix all dressing ingredients together in a medium bowl. Set aside.

6. 6

   --- For the Pasta: ---

7. 7

   In a large pot, cook pasta in salted boiling water until al dente (tender but firm). Drain off water and place pasta in a bowl with ice water. Once the pasta is cold, drain off water (let it sit in the strainer for about 5 minutes to dry well).

8. 8

   To a large bowl, add pasta, tomatoes, cheese, and chicken. Drizzle dressing over the top and then toss until combined. Place covered in the refrigerator until ready to serve.