Grilled Chicken with Strawberry Balsamic Glaze & Feta Ditalini Pasta Salad

Grilled Chicken with Strawberry Balsamic Glaze & Feta Ditalini Pasta Salad

Table of Contents

This vibrant and flavorful dish brings together sweet and savory elements in perfect harmony. Grilled Chicken with Strawberry Balsamic Glaze offers juicy, smoky chicken glazed in a tangy-sweet reduction, while the Feta Ditalini Pasta Salad balances the richness with a light, refreshing Mediterranean-style bite. The combination is not only stunning on the plate but also crowd-pleasing and ideal for warm weather dinners, potlucks, or outdoor gatherings.

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This dish is a celebration of fresh ingredients, bold flavors, and beautiful presentation—all without being overly complicated. Plus, it can be prepped ahead and served warm or cold.

Time Breakdown

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill/Rest Time (Optional): 30 minutes

Total Time: 45–60 minutes

Servings: 4–6

Ingredients

For the Grilled Chicken:

4 boneless, skinless chicken breasts or thighs

1 tbsp olive oil

Salt and pepper, to taste

1/2 tsp garlic powder

1/2 tsp paprika (optional, for color)

For the Strawberry Balsamic Glaze:

1 cup fresh strawberries, hulled and chopped

1/3 cup balsamic vinegar

1 tbsp honey or maple syrup (optional, to balance acidity)

1 tsp Dijon mustard

Pinch of salt

For the Feta Ditalini Pasta Salad:

8 oz (about 2 cups) ditalini pasta (or small pasta shape like orzo or mini shells)

1 cup cherry tomatoes, halved

1/2 cup cucumber, finely chopped

1/3 cup red onion, finely diced

1/3 cup kalamata olives, sliced

1/2 cup crumbled feta cheese

2 tbsp fresh basil or mint, chopped (optional)

Dressing for Pasta Salad:

3 tbsp olive oil

2 tbsp red wine vinegar or lemon juice

1 tsp Dijon mustard

1/2 tsp dried oregano

Salt and pepper, to taste

Instructions

Step 1: Prepare and Grill the Chicken
Rub chicken with olive oil, salt, pepper, garlic powder, and paprika.
Preheat grill (or grill pan) over medium-high heat.
Grill chicken for 5–6 minutes per side, or until cooked through (internal temp 165°F / 74°C).
Remove from heat and rest for 5 minutes.
Step 2: Make the Strawberry Balsamic Glaze
In a small saucepan, combine strawberries, balsamic vinegar, honey, Dijon, and salt.
Bring to a simmer and cook over medium heat for 10–12 minutes, stirring occasionally, until thickened and syrupy.
Optional: Blend until smooth or leave chunky for a rustic texture.
Brush glaze over grilled chicken and serve with extra drizzle on top.
Step 3: Cook the Ditalini Pasta
Boil ditalini in salted water according to package instructions until al dente.
Drain and rinse under cold water to stop cooking. Let cool.
Step 4: Assemble the Pasta Salad
In a large bowl, combine pasta, tomatoes, cucumber, red onion, olives, feta, and herbs.
Whisk together olive oil, red wine vinegar (or lemon juice), mustard, oregano, salt, and pepper. Pour over salad.
Toss well to combine. Chill for 30 minutes for best flavor (optional but recommended).

Tips for Success

Marinate Chicken Ahead: For more flavor, marinate chicken in olive oil, garlic, and lemon juice for 1–2 hours.

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Use Fresh, Ripe Strawberries: Sweet, ripe berries balance the acidity of the balsamic vinegar beautifully.

Don’t Overcook the Glaze: Reduce just until syrupy; it thickens more as it cools.

Rinse Pasta Well: Especially if you plan to chill the salad—this keeps the pasta from clumping.

Make-Ahead Friendly: The pasta salad tastes even better the next day!

Variations to Try

Protein Swap: Use grilled shrimp, salmon, or tofu instead of chicken.

Fruit Substitution: Try raspberries or blackberries in the glaze for a twist.

Add Greens: Serve chicken and pasta over arugula or spinach for a full salad plate.

Spicy Touch: Add red pepper flakes to the glaze or salad dressing for heat.

Nuts & Crunch: Sprinkle with toasted pine nuts, almonds, or pumpkin seeds for texture.

Dairy-Free Option: Omit feta or use a vegan feta alternative.

Q&A – Frequently Asked Questions

Q: Can I use frozen strawberries for the glaze?
A: Yes. Thaw them first and drain any excess liquid. Frozen berries may be a bit more tart, so taste and adjust sweetness.

Q: Is this good for meal prep?
A: Absolutely! The pasta salad keeps well for up to 4 days, and the chicken can be grilled ahead and reheated or served cold.

Q: Can I serve this cold?
A: Yes! This is excellent warm, at room temperature, or cold—perfect for picnics or packed lunches.

Q: What pasta shape can I use instead of ditalini?
A: Orzo, small shells, macaroni, or even couscous work well here.

Q: How can I make the glaze thicker?
A: Simmer longer to reduce it naturally, or stir in a tiny cornstarch slurry (1/2 tsp cornstarch + 1 tsp water) at the end.

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 Nutrition Info (Per Serving – Approximate, for 1/6 of total)

Calories: 490

Protein: 34g

Carbohydrates: 36g

Fat: 24g

Saturated Fat: 7g

Fiber: 4g

Sugar: 8g

Sodium: 520mg

Note: Nutrition varies based on cheese, pasta type, and chicken cuts used.

Conclusion

This Grilled Chicken with Strawberry Balsamic Glaze & Feta Ditalini Pasta Salad is a stunning fusion of smoky, sweet, tangy, and salty flavors—all on one plate. The juicy, grilled chicken paired with a sticky strawberry glaze is a flavor bomb on its own, but when matched with a cool, zesty feta pasta salad, the dish becomes both elegant and deeply satisfying.

Whether you’re cooking for a crowd, prepping lunches, or enjoying a relaxing summer dinner, this meal offers color, contrast, and bold flavor with surprisingly minimal effort. It’s a modern twist on classic summer pairings—sure to become a seasonal favorite.