Grilled Chicken Pasta Salad Bowl with Fresh Veggies

Instructions

Step 1: Pat chicken breasts dry and mix together olive oil, paprika, garlic powder, black pepper, and salt in a small bowl.

Step 2: Rub the seasoning mixture all over both chicken breasts, coating evenly.

Step 3: Grill chicken on medium-high heat for 6-7 minutes per side until cooked through and charred. Let rest for 5 minutes, then slice into strips.

Step 4: Cook rotini pasta according to package directions, drain, and let cool slightly.

Step 5: In a large bowl, combine cooled pasta, cherry tomatoes, bell peppers, cheese or ham, and creamy dressing. Toss gently and season with salt and pepper.

Step 6: Arrange mixed greens on a serving plate or bowl as the base.

Step 7: Top greens with the pasta salad mixture, then arrange grilled chicken slices on the side.

Step 8: Add red onion and cucumber slices around the bowl. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store the grilled chicken and pasta salad separately from the fresh greens to keep everything crisp. Keep the chicken in an airtight container for up to 3 days, and the pasta salad for up to 2 days in the refrigerator.

To reheat, warm the sliced chicken in a skillet over medium heat for 2-3 minutes until heated through. The pasta salad can be enjoyed cold straight from the fridge or warmed gently if preferred.

Assemble this bowl fresh for maximum crunch and flavor. You can meal prep all components ahead and build your bowl when ready to eat.