Lemon Chicken Artichoke Pasta Salad
User Reviews
5
Lemon Chicken Artichoke Pasta Salad
Description
This pasta salad includes boneless, skinless chicken breasts seasoned with salt, pepper, garlic powder, smoked paprika, and oregano, grilled or baked until fully cooked and then chopped into chunks. Pasta cooked al dente provides a sturdy base to hold the dressing and salad ingredients. Toasting pine nuts adds a toasty crunch that contrasts with tender artichoke hearts and juicy chicken pieces.
The dressing combines lemon juice and zest with champagne vinegar, Dijon mustard, honey, minced garlic, salt, pepper, and extra virgin olive oil to create a tangy, mildly sweet, and herbal vinaigrette. Tossing the salad well with the vinaigrette and fresh herbs like parsley and basil brings brightness and freshness to the dish, complementing the richness of Parmesan cheese sprinkled on top.
This salad is suitable for warm weather meals, potlucks, or a light main course. It holds well refrigerated and benefits from resting time to allow flavors to meld. It offers a balanced combination of protein, vegetables, nuts, and pasta in a lively sauce.
Ingredients
- 2 chicken breast boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ cup pine nuts
- 1 pound short-cut pasta cooked
- 1 marinated artichoke hearts drained, 14 ounce jar
- ¾ cup Parmesan Cheese shredded
- ½ cup fresh herbs like parsley and basil, chopped
vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon lemon zest freshly grated
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat your grill to the highest setting.
- Season the chicken all over with salt and pepper. Stir together the garlic powder, oregano and smoked paprika and sprinkle on both sides of the chicken. Place the chicken on the grill and cook for 5 to 6 minutes each side, or until the internal temperature reaches 165 degrees F. You can also bake the chicken or use a shredded rotisserie chicken! Let the chicken rest for 10 minutes then chop it into 1-inch pieces.
- Bring a pot of salted water to a boil and cook pasta according to the directions. While that cooks, toast the pine nuts.
- Place the pine nuts in a nonstick skillet and toast over low heat, stirring often, until golden. This will take about 6 to 8 minutes. Don’t walk away - they will burn.
- Place the pasta in a large bowl. Top with the chicken, artichoke hearts, parmesan cheese, pine nuts and fresh herbs. Drizzle with half of the vinaigrette and toss well. Taste and drizzle on more of hte vinaigrette, continuing to toss so the dressing is easily distributed. Taste and season with more salt and pepper if needed.
- Serve! You can make this ahead of time (up to 24 hours ahead) and store it in the fridge. Leftovers are great too.
vinaigrette
- In a bowl, whisk together the vinegar, lemon juice, zest, dijon, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. You can make this dressing a day ahead of time and store it in the fridge.
User Reviews
Overall Rating
5
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