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Grilled Chicken Pasta Salad with Tarragon and Shallot Dressing

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Ingredients

  • 6 Tbs. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 3/4 tsp., salt
  • fresh ground pepper
  • 2/3 cup olive oil
  • 2 shallots, minced
  • 3 Tbs. chopped fresh tarragon
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 3/4 lb. bow ties
  • 1 lb. tomatoes, about 2, seeded and diced, or 1 lb. cherry tomatoes, halved

Details

Preparation

Step 1

In a large bowl, whisk the vinegar with the mustard, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add the oil slowly, whisking. Add the shallots and 2 Tbs. of the tarragon. Light the grill. Season the chicken breasts with the remaining 1/4 tsp. salt and a pinch of pepper. Grill 3 to 6 inches from the heat until just done, about 5 minutes per side. (Or you can broil the chicken.) Cut into thin slices across the grain. Add the warm chicken to the dressing. Cook the pasta in boiling, salted water until just done, about 15 minutes. Drain, rinse with cold water and drain thoroughly. Toss with the chicken. Just before serving, add the tomatoes and the remaining 1 Tbs. tarragon.

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