4 boneless, skinless breast halves
1 lb. Rotini, cooked and drained
1 cup olive oil
2 cups grated parmesan cheese
1 cup cherry tomatoes, halved
fresh basil – a big handful (cut julienne)
Marinade: ½ c. olive oil; 2-3 cloves of garlic, chopped; 2 Tbsp. Worcestershire sauce; 2 Tbsp. Soy sauce
Combine all marinade ingredients in a glass dish. Dip chicken in marinade and turn to coat; sprinkle with black pepper. Marinate at least an hour.
Grill chicken and cut into bite-size pieces. Toss rotini with remaining ingredients; add chicken. The dish tastes even better if you refrigerate the dish for the day or overnight. You can serve it hot or cold.
*Sometimes when time won’t allow us to grill, we buy a rotisserie chicken and use that instead. The kids love it just as much!
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