Chicken Pasta Salad with Lemon Vinaigrette

Serves 6

Ingredients

Salad

  • 4 boneless skinless chicken thighs (about 1 pound)

  • Italian Seasoning

  • 12 ounces small pasta (ditalini is a favourite)

  • Pint of cherry tomatoes, quartered

  • 3-4 mini cucumbers, diced

  • 8 ounces fresh mozzarella pearls

  • Salt & Pepper to taste

Lemon Vinaigrette

  • 1/3 cup olive oil

  • 1/3 cup balsamic vinegar

  • 1 lemon (zest and juice)

  • 2 teaspoons grainy mustard

  • 1 garlic clove, grated

  • 1/4 teaspoon salt

  • 1/2 teaspoon black pepper

For Serving

  • Arugula tossed in olive oil and white wine vinegar

  • Balsamic Glaze

  • Fresh Basil

  • Parlsey (optional)

Instructions

Chicken

  • Preheat oven to 350°F

  • Make Italian Seasoning and rub it on the chicken. Let it sit for at least 30 minutes. If you’re doing this ahead of time, keep the chicken in the fridge.

  • Cook the chicken for 20 minutes (internal temps should be around 160-165°F).

  • Let it rest on a plate before cutting into bite-sized pieces.

Salad & Vinaigrette

  • Bring a pot of salted water to a boil and cook the orzo to just under al dente. Drain and set aside.

  • While pasta is cooking, whisk the vinaigrette ingredients together in a measuring cup.

  • In a large bowl, add about half of the dressing. Add the warm, cooked pasta and toss to coat. Let cool.

  • Add all the remaining ingredients except for the basil and parsley to the large bowl. Pour the remaining dressing into the bowl and toss everything to coat evenly.

  • Taste and adjust seasoning.

Suggested serving

  • Toss some arugula in light olive oil and white wine vinegar (about 60 grams of arugula with 1 teaspoon olive oil and white wine vinegar for 2 servings)

  • In a pasta bowl, place a serving of salad on a bed of dressed arugula.

  • Drizzle Balsamic glaze on top of everything.

  • Sprinkle basil and parsley on top and serve.