Chicken Pasta Salad

Faigy Grossmann Faigy Grossmann
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Summer was coming to a close, and I was inspired by Chanie’s suggestion to max out the barbecue for the Friday night meal. I prepared a butterflied whole chicken on the barbecue, and it was delicious — soft and juicy — as chicken should be. But there were leftovers. I hate tossing perfectly good food, but leftovers are boring. I’ve mentioned in the past that I love finding ways to reinvent my leftovers, and this pasta dish hit the spot.

40m 6-8
Easy Meat

Contains: Gluten, Wheat

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a metal baking sheet with Gefen Parchment Paper.

  2. Toss the vegetables with Italian dressing, salt, garlic powder, and

    pepper in a large bowl. Spread out the vegetables on the prepared

    baking sheet and roast for 40 minutes.

  3. While the vegetables are in the oven, stick in your leftover chicken

    to rewarm.

  4. Then, combine oil, lemon juice, Dijon mustard, garlic, salt, and

    pepper to make the dressing. Place the pasta in a bowl and toss

    it with half the dressing. Add the roasted vegetables and chicken and toss with the remaining dressing.

  5. Garnish with lemon zest and parsley.

Tips:
If you don’t have leftover chicken, don’t let that stop you from making this salad. Simply season chicken cutlets and roast them while you roast your vegetables. Alternatively, you can cube some store-bought rotisserie chicken or roasted turkey.

When dressing pasta salads, it’s always a good idea to toss the pasta with half the dressing first and then toss the salad with the other half right before serving, because the pasta absorbs the dressing that it’s first tossed in and may be a little dry if it doesn’t get tossed with dressing again.

Feel free to change up the choice of vegetables. Mushrooms or broccoli would be great with this too.

If you’re not an olive lover, you can leave them out, but they add such a burst of flavor.

Don’t omit the lemon zest! Nothing adds that burst of fresh flavor like
some fresh lemon zest.

You can make this for a dairy meal too. Just sub the chicken with cubed feta cheese or salmon.

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