Grilled Chicken BLT Pasta Salad

The perfect light spring or summer salad to bring to barbecues or for a light lunch. The ingredients are so fresh and taste amazing together!

Yield: 8 servings – Prep Time: 10 minutes – Cook Time: 20 minutes – Total Time: 30 minutes


  • 8 oz rotini pasta
  • 1 lb boneless skinless chicken breasts
  • 6 slices bacon
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • Half lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 cup grape or cherry tomatoes, halved
  • 4 cups loosely packed lettuce


  1. Cook pasta in a pot of generously salted boiling water according to package instructions until al dente.
  2. Drain pasta water and transfer to a large bowl. Drizzle with olive oil and stir to coat, to prevent pasta from sticking together. Set pasta aside to cool.
  3. Meanwhile, preheat grill to medium high heat and cook chicken until completely cooked through, and an instant thermometer inserted into the thickest part reads 165°F, about 5-6 minutes per side. Set aside to cool, then chop into 1-inch cubes.
  4. Cook bacon in a foil-lined pan on the grill, or on the stovetop, until crispy, about 4-5 minutes per side. Transfer to a paper towel lined plate to drain, then roughly chop.
  5. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, sugar, and salt and pepper. Taste and adjust seasoning as needed.
  6. Toss the pasta with the dressing, then add the chicken, bacon, and cherry tomatoes. Add lettuce right before serving

Notes: The pasta salad can be served right away, or can be made up to 4 hours in advance. To keep the lettuce fresh and crisp, lettuce should only be added right before serving