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Cracked Pepper & Lemon Chicken Pasta Salad


2 large boneless, skinless chicken breasts

4 tsp. Kinder’s Cracked Pepper & Lemon Seasoning, divided

1 bunch asparagus, trimmed

1 tbsp. olive oil

1/3 cup extra virgin olive oil

2 tbsp. lemon juice

1 tsp. dijon mustard

1 16 oz. box farfalle pasta noodles

2 cups cherry tomatoes, halved

1/4 cup black olives, sliced

1 cup parmesan cheese, grated


Step 1

Season chicken breasts with 2 tsp. Kinder’s Cracked Pepper & Lemon Seasoning and place in the refrigerator for 15-30 minutes.

Step 2

Preheat outdoor gas or charcoal grill to medium-high heat (400 – 425°F), set up for indirect cooking with 2 heat zones.

Step 3

Coat asparagus with olive oil and 1 tsp. Kinder’s Cracked Pepper & Lemon Seasoning.

Step 4

Cook chicken breast on grill for 5-7 minutes over direct heat. Flip and continue cooking for an additional 5-7 minutes, or until an internal temperature of 165. Remove and let cool.

Step 5

Grill asparagus over medium-high heat for 3-5 minutes. Remove from the grill and refrigerate to cool.

Step 6

Cook the pasta noodles according to the directions, drain and place in a large bowl to cool.

Step 7

For dressing, whisk together 1/3 cup of extra virgin olive oil, lemon juice, Dijon mustard and 1 tsp. Kinder’s Cracked Pepper & Lemon Seasoning.

Step 8

Dice chicken, cut asparagus, and combine with noodles. Stir in tomatoes, olives, parmesan cheese, and dressing.

Step 9

Refrigerate for minimum of 30 minutes before serving, can be made up to 24 hours in advance.

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