Skip to Content
Prep Time
10 mins
Total Time
30 mins
Serves
4 to 6

Ingredients

Grilled Chicken:
1 tbsp
lemon juice
15 mL
1 tbsp
olive oil
15 mL
1
clove garlic, minced
1 tsp
Italian herb blend
5 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 lb
boneless skinless chicken thighs
500 g
Antipasto Pasta Salad:
12 oz
penne pasta, cooked according to package directions
375 g
2 cup
drained jarred pickled mixed vegetables (giardiniera)
500 mL
1/4 cup
pickling liquid from pickled mixed vegetables (giardiniera)
60 mL
1/3 cup
olive oil
75 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
4 cups
baby spinach
1 L

Method

Step 1
In large bowl, whisk lemon juice, the 1 tbsp (15 mL) olive oil, garlic, Italian herb blend, salt and pepper. Add chicken thighs, turn to coat. Grill chicken, on BBQ preheated to medium-high, 4 to 5 min. per side until cooked through. Remove from grill to rest while making pasta salad.
Step 2
Toss cooked pasta with giardinera, pickle juice, the 1/3 cup (75 mL) olive oil, salt and pepper. Slice chicken and toss, along with the spinach, with pasta mixture.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 1/2 cups/375 mL)
Calories:
450
Fat:
19 g
Saturated Fat:
3 g
Carbs:
47 g
Fibre:
2 g
Sugar:
2 g
Cholesterol:
55 mg
Protein:
22 g
Sodium:
1100 mg