Description
This tangy chicken pasta salad is packed with Mediterranean flavors and makes for a satisfying summer lunch or dinner! It’s a stellar mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
Ingredients
Scale
For the chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 to 1 ¼ teaspoons kosher salt
- ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika
- Freshly ground black pepper
- 2 tablespoons olive oil
For the pasta salad:
- 8 ounces penne pasta
- 1 1/2 cups cherry tomatoes, sliced in half
- ¼ cup sundried tomatoes, chopped
- 1/2 can artichoke hearts, roughly chopped
- 1 handful thinly sliced red onion
- 2 tablespoons finely chopped parsley or chives, optional
- 2 tablespoons lemon juice, plus zest of 1 lemon
- 1 tablespoon red wine vinegar
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 cups baby arugula
- 1/4 cup shaved Parmesan cheese
- Fresh ground black pepper, to taste
Instructions
- Cook the chicken: Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt*. In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing into cubes, then measure out 2 1/2 cups to add to the salad.
- Start a large pot of well-salted water to boil. Boil the pasta until al dente, according to the package instructions. Drain the pasta and run cool water over it until it is room temperature.
- Meanwhile, prepare the tomatoes, sun dried tomatoes, artichoke hearts, onion, and parsley or chives as noted in the ingredients list above.
- In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
- As soon as the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the cooked chicken, arugula, Parmesan cheese, and fresh ground black pepper and stir to combine.
- Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
Notes
*Note: If the chicken is closer to 1 1/2 pounds, use up to 1 1/4 teaspoons kosher salt. If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
- Category: Pasta salad
- Method: Stovetop
- Cuisine: American
