Name: Balsamic Chicken Cobb Salad with Pasta Recipe
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 1/2 cups dry rotini pasta (leave out for a grain free version or you can also use penne or farfalle); chicken 1-2 breasts (skinless boneless, pounded to even thickness); salt and black pepper to taste; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 2 avocados peeled (pitted and cut into slices (or chopped)); 4 cups chopped mixed green lettuce; 3 hard boiled eggs (peeled and sliced); 6 slices bacon (cooked and chopped); 1 cup grape or cherry tomatoes (halved); 1/2 cucumber (sliced in rounds or chopped); 1/2 cup crumbled feta or blue cheese; tablespoons 3-4 white balsamic vinegar; 2 tablespoons honey; 1/2 teaspoon garlic powder; 1/4 cup extra virgin olive oil; Salt and pepper to taste

Balsamic Chicken Cobb Salad with Pasta Recipe

How To Make Balsamic Chicken Cobb Salad with Pasta

Update an old classic with this chicken-filled cobb salad recipe. It a balsamic chicken and some added pasta to make it a complete meal.

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

1½cupsdry rotini pasta,leave out for a grain free version or you can also use penne or farfalle
1-2chicken breasts,skinless boneless, pounded to even thickness
salt and black pepper,to taste
1tbspolive oil
1tbspbalsamic vinegar
2avocados,peeled, pitted and cut into slices or chopped
4cupsmixed green lettuce,chopped
3eggs,hard boiled, peeled and sliced
6slicesbacon,cooked and chopped
1cupgrape or cherry tomatoes,halved
½cucumber,sliced in rounds or chopped
½cupfeta or blue cheese,crumbled

For Vinaigrette:

4tbspwhite balsamic vinegar
2tbsphoney
½tspgarlic powder
¼cupextra virgin olive oil
salt and pepper,to taste

Instructions

In a resealable zip-top bag, add chicken, salt, pepper, balsamic vinegar and garlic and marinate for at least 30 minutes.
Meanwhile, prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.
Preheat grill to medium-high heat and cook for 4 to 5 minutes on each side or until the internal temperature reaches 165 Remove the chicken from the grill and tent with foil.
Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.
Whisk together all the ingredients for the vinaigrette. Drizzle 2 tablespoons over the cooked pasta and half a tablespoon over the sliced avocado (to prevent from browning).
In a large bowl, add the lettuce, then top with cooked pasta, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.