Fustini's Oils and Vinegars
Grilled Chicken Salad

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Grilled Chicken Salad

Grilled Chicken Salad

Prep Time30 min Total Time30 min Servings6


  • 1 lb. small cut pasta
  • 6 6-oz boneless skinless chicken breast halves
  • 2/3 cup Fustini's Tuscan Herb olive oil, divided
  • Fustini's Grilling Rub
  • 2 tablespoons lemon juice
  • 3 tablespoons Fusitni's Sicilian Lemon balsamic
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups sliced celery
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup chopped oregano
  • leaf lettuce, roughly chopped
  • Snipped fresh parsley, optional


A great recipe to use leftover grilled chicken. adapted from tasteofhome.com


Step 1. 

Cook pasta according to package directions. Brush chicken with 2 tablespoons of olive oil and sprinkle with grill rub. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water.

Step 2. 

Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and oregano; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with parsley.

Customer Reviews

  1. Handy Spring Salad

    This will be a handy salad come spring and summer. Great salad to bring to a cookout gathering. The chicken can be cooked ahead and all the prep done before assembling. Pretty, too with bowtie pasta, red peppers and celery.

    Reviewed by Carrolle H. on March 29, 2022, 5:24 p.m. | Permalink




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