Gluten Free Grilled Chicken Greek Pasta Salad
Grilled chicken is combined with a bright vinaigrette, briny olives and peppers, and chickpeas for a fresh and vibrant salad perfect for lunch or dinner.
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Servings: 6
Equipment
- 1 grill
- 2 bowls
- 1 Whisk
Ingredients
- 1 lbs chicken breast
- 1 1/2 tbsp Greek seasoning
- 8 oz Gluten Free pasta, cooked according to package directions use your favorite shape
- 1/3 cup black olives, chopped
- 1/4 cup banana peppers, chopped
- 13 oz garbanzo beans, drained and rinsed
- 1/3 cup green olives, sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil
- 1 tsp kosher salt
- 3 tbsp red wine vinegar
Instructions
- Preheat your grill to 400-450 degrees.
- Brush both sides of your chicken breast with olive oil and season it with half of the Greek seasoning and half of the salt.
- Place the chicken on the grill. Allow the first side to grill for 4-5 minutes. Flip your chicken and let the second side grill for 4-5 minutes. Keep flipping your chicken until it is cooked to 160. Remove from the grill and allow it to rest for 10 minutes.
- Add your olive oil, vinegar, and remaining salt and Greek seasoning to a small bowl and whisk to combine.
- Chop your chicken into bite sized pieces and add to a serving bowl.
- Add the remaining ingredients to the bowl Top with the Greek dressing and toss to combine.
- Enjoy!
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