Lemon Chicken Artichoke Pasta Salad Recipe
A refreshing and flavorful Lemon Chicken Artichoke Pasta Salad combining grilled chicken breast, marinated artichoke hearts, toasted pine nuts, and fresh herbs tossed with a zesty lemon vinaigrette. Perfect for a light lunch or a make-ahead picnic dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
Pasta Salad
- ½ cup pine nuts
- 1 pound short-cut pasta (cooked according to package instructions)
- 1 (14 ounce) jar marinated artichoke hearts, drained
- ¾ cup shredded parmesan cheese
- ½ cup chopped fresh herbs (such as parsley and basil)
Vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon freshly grated lemon zest
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Preheat Grill: Preheat your grill to the highest setting to prepare for cooking the chicken breasts, ensuring a good sear and flavorful crust.
- Season and Grill Chicken: Season the chicken breasts all over with kosher salt and pepper. Mix garlic powder, oregano, and smoked paprika in a small bowl and sprinkle evenly over both sides of the chicken. Place the chicken on the grill and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 10 minutes before chopping into 1-inch pieces. Alternatively, you can bake the chicken or use shredded rotisserie chicken.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the short-cut pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and refresh.
- Toast Pine Nuts: In a nonstick skillet over low heat, toast the pine nuts while stirring frequently to avoid burning. Continue until they turn golden, about 6 to 8 minutes. Remove from heat and set aside.
- Make Vinaigrette: In a bowl, whisk together champagne vinegar, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing. The vinaigrette can be prepared up to a day in advance and refrigerated.
- Assemble Pasta Salad: In a large bowl, combine the cooked pasta, chopped grilled chicken, drained artichoke hearts, shredded parmesan, toasted pine nuts, and chopped fresh herbs. Drizzle half of the vinaigrette over the salad and toss thoroughly to coat all ingredients. Taste and add more vinaigrette as desired for flavor balance. Adjust seasoning with additional salt and pepper if needed.
- Serve or Store: Serve the salad immediately or chill it for up to 24 hours in the refrigerator to develop flavors. Leftovers store well and make a great next-day meal.
Notes
- You can substitute grilled chicken with baked chicken or shredded rotisserie chicken for convenience.
- Toast pine nuts carefully over low heat to prevent burning as they cook quickly.
- The vinaigrette can be made a day ahead and refrigerated to enhance flavor.
- This pasta salad keeps well when refrigerated and tastes great the next day, making it suitable for meal prep.
- Feel free to use other fresh herbs such as thyme, dill, or chives to customize the flavor profile.