Magic! That’s what happens when you combine a classic pasta salad with marinated chicken and freshly grilled vegetables. And the magic is even better when you use Extra Virgin Olive Oil; its intense and magical olive flavor makes this recipe a success.
- First, it serves as a simple marinade, adding a rich flavor to the chicken breasts and vegetables.
- Second, it works as the perfect dressing; simply whisk the olive oil with lemon juice and spices.
In the end, you’ll discover how the intense flavor permeates this exquisite pasta and vegetable salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts (about 1½ pounds), cut in half lengthwise | 4 |
| Lemon Juice, in parts | ⅔ cup |
| Extra Virgin Olive Oil | ½ cup + 1 tablespoon |
| Total Seasoning, in parts | 3½ tsp |
| Yellow squash and/or courgettes, cut diagonally into half‑inch slices | 3 |
| Large red onion cut into wedges that remain joined at the root | 1 |
| Fusilli pasta, cooked according to package instructions and drained | 12 oz |
| Cut asparagus | 1 lb |
| Red peppers, cut into strips | 1 bottle |
| Manzanilla Olives Stuffed with Peppers, sliced | ¾ cup |
| Bunch of halved vine tomatoes | 1 pint |
| Chopped fresh basil | 1 cup |
Instructions
Step 1
In a medium‑sized bowl, combine the chicken, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 2 teaspoons of seasoning; cover and chill in the refrigerator for about 10 minutes. In a separate large bowl, combine the zucchini, onions, 2 tablespoons of olive oil, and 1 teaspoon of seasoning and set aside.
Step 2
Meanwhile, put the pasta in a large bowl and mix with ¼ cup of lemon juice and set aside. In a small bowl, whisk together the remaining ¼ cup of lemon juice, ½ cup of olive oil, and ½ teaspoon of seasoning; set aside.
Step 3
Heat the grill to medium heat. Place the chicken, zucchini, onions, and asparagus on the hot grill grates. Let the chicken cook on the grill, turning once, until the juices run clear, about 12 minutes. Cook the vegetables on the grill, turning occasionally, until tender, about 10 minutes. Transfer the chicken and vegetables to a cutting board to cool slightly. Cut the vegetables into 1‑inch pieces and the chicken into slices.
Step 4
Add the chopped vegetables, sliced chicken, olive oil‑based dressing, peppers, olives, tomatoes, and basil to the bowl with the pasta and lemon juice; mix well. Serve the pasta salad at room temperature or chilled.
Nutritional Facts for High Protein Canned Chicken Salad
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 280 kcal |
| Carbohydrates | 6 g |
| Protein | 32 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 620 mg |
| Potassium | 340 mg |
| Fiber | 2 g |
| Sugars | 3 g |
| Vitamin A | 220 IU |
| Vitamin C | 6 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
Note: Nutritional values are approximate and may vary depending on the canned chicken brand, mayonnaise, vegetables, and seasonings used. This high protein chicken salad is a quick and satisfying meal option packed with lean protein and flavor.