Penne for Your Grill Thoughts

Grilled Lemon-Marinated Chicken Breast, Broccoli, and Pasta Salad with Zesty Vinaigrette

40 minutes
Serves 4
DinnerItalianDairy-free
Herb's take

Inspired by Italian summer lunches, this pasta salad brings together smoky grilled chicken, crisp broccoli, and pasta tossed in a fresh lemon vinaigrette. You'll learn why blanching vegetables retains their color and snap while making your vinaigrette from scratch (and not the bottle).

Equipment needed
  • Grill or grill pan

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt and pepper. Add chicken breasts, turning to coat. Marinate at room temperature while you prep the other ingredients, about 15 minutes.
  2. 02
    Bring a large pot of salted water to a boil. Add penne pasta and cook until just al dente according to package instructions. Reserve 1/4 cup pasta water, drain, and rinse pasta under cool water to stop the cooking.
  3. 03
    While the pasta cooks, bring a second pot of salted water to a boil. Add broccoli florets and blanch until just bright green and crisp-tender, about 2 minutes. Drain and transfer immediately to a bowl of ice water. Once cold, drain again and pat dry.
  4. 04
    Heat your grill (outdoor or grill pan) to medium-high. Grill the marinated chicken breasts for 5–6 minutes per side, or until just cooked through. Remove to a plate, tent loosely with foil, and let rest for 5 minutes.
  5. 05
    Meanwhile, whisk together 1/4 cup lemon juice, 1/3 cup olive oil, dijon mustard, honey, minced garlic, and a pinch of salt and pepper to make the vinaigrette.
  6. 06
    Slice the rested chicken into thin strips.
  7. 07
    Combine cooked penne, blanched broccoli, sliced red onion, parsley, and grilled chicken in a large mixing bowl. Toss with half the vinaigrette, adding more as needed. If salad seems a bit dry, drizzle in a tablespoon or two of reserved pasta water to loosen.
  8. 08
    Taste and adjust salt and pepper as needed. Serve chilled or at cool room temperature.

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