Balsamic Chicken Cobb Salad with Pasta
A delicious Balsamic Chicken Cobb Salad with Pasta that's perfect for holiday gatherings.
Servings: 4 servings
Calories: 500kcal
Equipment
- Grill pan
- Large pot
- Large serving bowl
- Whisk
Ingredients
Group: Ingredients
- 1 lb. boneless, skinless chicken breasts
- ½ cup balsamic vinegar
- 3 Tbsp. olive oil, plus more for drizzling
- Salt and pepper, to taste
- 8 oz. pasta (fusilli or rotini recommended)
- 1 cup cherry tomatoes, halved
- 1 each avocado, diced
- 4 strips cooked bacon, crumbled
- 4 cups romaine lettuce, chopped
- ½ cup crumbled blue cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Add the chicken breasts, ensuring they are well-coated in the marinade. Let this sit for at least 30 minutes.
- While the chicken is marinating, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Heat a grill pan over medium-high heat. Cook the chicken for about 7-8 minutes per side, or until it’s no longer pink in the center. Let it rest for about 5 minutes before slicing into strips.
- In a large serving bowl, combine the chopped romaine lettuce, cherry tomatoes, diced avocado, cooked pasta, and crumbled bacon. Gently toss these ingredients together.
- Lay the sliced chicken on top of the salad and sprinkle the blue cheese over everything. Drizzle with a little extra balsamic vinegar and olive oil, if desired.
- Sprinkle chopped parsley for a fresh touch and serve.
Notes
Ensure the chicken is marinated properly for maximum flavor. Adjust ingredients based on your preference.