30-Minute Cold Chicken Pasta Salad (No Mayo)
Serves 620 mins prep10 mins cook
Not all pasta salads use mayo! This light and herby chicken pasta salad recipe is simply dressed with a tangy lemon-Dijon vinaigrette, and tossed with cannellini beans, fresh arugula, a short pasta of your choice, and baked bite-size pieces of chicke
0 servings
What you need
Instructions
Instructions Make the dressing Put the ingredients for the dressing in a jar with a lid and shake vigorously until the dressing is smooth and emulsified. Season with more salt, pepper, vinegar or lemon juice, to suit your taste. Make the salad Preheat the oven to 425 (220 C) degrees. Bake the chicken: Put the chicken breasts on a rimmed baking sheet. Sprinkle them generously on both sides with salt, pepper, and dried herbs. Drizzle with some olive oil, turning them over to coat. Bake the chicken about 20 minutes, turning them over halfway, until the chicken is cooked through. When it's cool enough to handle, slice the chicken into bite-size pieces. Reserve the pan juices. Cook the pasta in boiling, salted water until al dente. Drain and transfer to a serving bowl or platter. Add the beans, greens and half the dressing to the pasta and toss together. Arrange the sliced chicken on top of the salad, and pour over the reserved pan juice. To serve, drizzle with additional dressing to taste and sprinkle with the grated cheese. Enjoy the salad warm or at room temperature.View original recipe