Lemony Chicken & Pasta Salad with Asparagus - The Perfect Spring Dinner
When I tell you that my Lemony Chicken & Pasta Salad with Asparagus is delicious…I seriously mean it! I think it’s ideal for any spring menu. This dish is full of fresh seasonal ingredients such as asparagus, artichoke hearts, basil, fresh lemon juice and zest…it feels like spring in a bowl! The chicken is coated with smoked paprika, garlic powder and oregano, roasted to perfection and then combined with the veggies, parmesan cheese, pine nuts, artichokes and tossed with a lemon vinaigrette! You’ll want to make this all summer long…its healthy, flavorful and makes a beautiful presentation!
If you’ve never toasted nuts in the microwave, you’ll love how easy it is! I’ve included the directions in the recipe below! Also…make extra chicken and salad dressing to use later in the week in other salads! The seasoning on the chicken is delish as is the vinaigrette!
Feel free to add fresh peas or substitute them for the asparagus in this recipe and add any other fresh herbs you like! If you do use the asparagus, make sure not to overcook it! The chicken can also be grilled. Oh and…serve with a glass of rosé!
Lemony Chicken & Pasta Salad
Ingredients
- 2 boneless, skinless chicken breasts
- Sea salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 bundle asparagus, chopped into bite sized pieces
- 3/4 cup pine nuts - reserve 1/4 cup for topping
- 1 pound short-cut pasta, cooked according to package directions
- 1 14 ounce jar marinated artichoke hearts, drained
- 1 cup shredded parmesan cheese -reserve 1/4 cup for topping
- 1 cup roughly chopped fresh 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
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat oven to 375 degrees
- Season the chicken all over with salt and pepper. Stir together the garlic powder, oregano and smoked paprika and sprinkle on both sides of the chicken. Place the chicken in the oven for 15 to 20 minutes or until cooked through. Remove the chicken from the oven and let it rest for a few minutes and chop into bite sized pieces.
- Bring a pot of salted water to a boil and cook pasta according to the directions. While that cooks, toast the pine nuts.
- Place the pine nuts on a paper towel in the microwave. Cook in one minute increments until toasted. Check and stir after the first minute and reduce time if necessary. Mine took about 3 minutes to toast.
- Place the chopped asparagus on a baking sheet, drizzle with olive oil, salt and a grind or two of pepper. Cook for 5 - 7 (depending on thickness of stalks) minutes at 375. You want the asparagus to be bright green and still have a little crunch.
- Place the pasta in a large bowl. Top with the chicken, asparagus, artichoke hearts, parmesan cheese, pine nuts and basil. Drizzle with half of the vinaigrette and toss well. Taste and drizzle on more of the vinaigrette, continuing to toss so the dressing is easily distributed. Taste and season with more salt and pepper if needed. Top with more pine nuts, Parmesan cheese and basil if desired
- Serve and enjoy! You can make this ahead of time (up to 24 hours ahead) and store it in the refrigerator.
- VINAIGRETTE
- In a bowl, whisk together the vinegar, lemon juice, zest, dijon, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. You can make this dressing a day ahead of time and store it in the fridge. I like to double it to use on other salads throughout the week!
I hope you’ve enjoyed this post! It’s been a crazy couple of weeks and I’ve been cooking up a storm! I have several other recipes coming in the next week and I’m working on an Easter menu! PLEASE leave me a comment…I’d love to know what you think!