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Grilled Chicken Pasta Salad

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“adapted from a recipe from Taste of Home's Annual Recipes 2000 to make it more heart healthier and placed here for safekeeping!”

Ingredients Nutrition


  1. Grill the chicken on medium-hot, for 15 minutes, turning once or until cooked through; remove to a platter in a single layer; sprinkle with lime juice and set aside.
  2. In a large bowl, toss the macaroni with the red pepper, green pepper, onion and dill weed.
  3. Remove chicken to a cutting boards, reserving the juices in the platter into a small bowl; slice the chicken into thin strips and add to the pasta mixture.
  4. To the reserved juices in the small bowl, add the vinegar, mayonnaise, mustard and optional salt and pepper, whisking well.
  5. Add the oil in a very thin stream, whisking well at the same time, to make a thick dressing; pour over the salad in the large bowl and toss well.
  6. Serve on lettuce leaf lined plates with some sweet iced tea.
  7. VARIATIONS: use turkey breast instead of chicken; use rotini or penne rigati instead of macaroni.

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