Grilled Chicken Pasta Salad with Peaches and Balsamic Vinaigrette
1/2 cup balsamic vinegar
1/4 cup dark brown sugar
2 garlic cloves
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 1/2 cups canola oil
4 (6-ounce) boneless, skinless chicken breast, butterfly cut
Coarse-ground black pepper
1 tablespoon canola oil
1 (16-ounce) cavatappi (or favorite pasta)
2 medium firm, ripe peaches, pitted and thinly sliced
1/2 English cucumbers, cut in half lengthwise, thinly sliced
1/2 medium red onion, thinly sliced
Coarse ground black pepper
1 (10-ounce) bag fresh spinach
1/2 cup gorgonzola crumbles
Process the vinegar, brown sugar, garlic, salt, pepper, and oil in a blender until smooth.
Season the chicken with salt and pepper. Heat a grill pan over medium-high heat. Coat pan with canola oil. Add the chicken to the pan, and cook 4 minutes on each side or until done. Transfer the chicken to a plate and cool. When the chicken is cool enough to handle, cut each piece into 1/4-inch-thick slices, and transfer to a large bowl.
Cook the pasta al dente, according to package directions. Drain. Toss the hot pasta in a large bowl with the chicken and half of the vinaigrette, Cool completely, about 30 minutes.
Toss the peaches, cucumber, onion with the chicken and pasta. Right before serving toss with spinach and gorgonzola. Season to taste with salt and pepper.
Makes 8 servings