For a fast midweek dinner, look no further, this pasta salad is a tasty and beautiful dinner put together in very little time. Grilling boneless, skinless chicken breasts on the Big Green Egg is as easy as can be:
Set up the Big Green Egg for direct heat grilling, light it and allow the temperature to reach 375F. Rub your boneless, skinless chicken breasts with your favorite poultry rub (we used the one from this recipe) and place them on the Big Green Egg. The chicken breasts we used were almost 2in thick so they needed about 10 minutes on each side. Thinner ones can be done in as little as 5 minutes per side. The best thing to do to take the guesswork out of the game is use an instant read meat thermometer or an iGrill thermometer. Once the internal temperature has reached 155F, take the chicken breasts off the grill and let them rest under foil for 5 minutes to allow them to reach 160F. So easy, and so juicy!
Cut the chicken breasts into slices and serve them over pasta and vegetables. For this salad we combined cooked pasta, roasted red peppers, spinach, shredded carrots, mandarin slices, almond slices and Asian sesame dressing.
For an Italian version try pasta, tomatoes, mozzarella, spinach, roasted red peppers and Italian dressing.
