Italian Chicken Pasta Salad
Recipes Chicken Italian Main Dish Quick and Easy Salad
Description
This chicken and pasta salad is amazingly good. It's refreshing and full of flavor. It's easy to prepare and can be on the table in less than 30 minutes.
Ingredients
12 oz. rotini pasta (tri-color rotini, if desired)
2 T. olive oil for sauce plus 1 T. for cooking chicken
2 T. freshly squeezed lemon juice
1-2 T. apple cider vinegar
2 T. honey
1 T. Italian seasoning
2 t. fresh lemon zest
1/2 t. salt, or to taste
1/2 t. black pepper, or to taste
1/4 t. cayenne pepper, or to taste (optional)
1 1/4 lb. boneless, skinless chicken breasts, diced into bite-sized pieces, seasoned with salt and pepper
1 c. Roma tomatoes, diced (sliced cherry or grape tomatoes can be substituted)
1 c. fresh basil leaves (placed loosely in a measuring cup), thinly sliced
1 c. cucumber, peeled and diced
1/2 c. grated parmesan cheese, or more if desired
Directions
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Cook pasta until al dente according to package directions, about 8-12 minutes; drain; place in a large bowl; set aside. While pasta is cooking, make the sauce and start cooking the chicken.
Zest the lemon, then squeeze out the juice from the lemon.
Sauce: In a medium bowl, add 2 T. olive oil, lemon juice, lemon zest, apple cider vinegar, honey, Italian seasoning, salt, pepper; whisk to combine; set aside.
To a large skillet, add 1 T. olive oil; add chicken; season with salt and pepper; cook over medium-high heat for about 5 minutes, flipping occasionally so all sides cook evenly. Cook time will vary based on thickness of chicken breasts and size of pieces. Chicken should be about 90% cooked through.
Add sauce to chicken; cook and allow it to bubble at a medium-fast boil for about 3-4 minutes, or until sauce has reduced somewhat and chicken is cooked through; stir, flipping chicken occasionally.
Add chicken and cooking liquid to the pasta bowl; add tomatoes, basil, cucumber and cheese; toss gently to combine. Season to taste, with more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, if necessary before serving.
This dish will keep airtight in the refrigerator for up to 5 days. Serve cold or reheat chicken gently prior to serving, if desired.
8 servings.