Chicken and Artichoke Pasta Salad
 
 
Makes 6-8 servings
Ingredients
Dressing:
  • ½ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, grated
Salad:
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt, plus more, to taste
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • 2 boneless, skinless chicken breast halves
  • vegetable oil, for grilling
  • 1 pound short pasta, like campanelle or fusilli corti col buco
  • 1 cup marinated artichoke hearts, roughly chopped
  • ¾ cup shredded Parmesan cheese
  • ½ cup roasted pistachios
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. In a small bowl, combine the first five ingredients (oregano through pepper). Season chicken with spice mixture.
  2. Heat a grill pan over medium-high heat and brush with vegetable oil. Place chicken in the pan and cook for 6-7 minutes on each side or until grill marks are visible and chicken is no longer pink in the center. Transfer chicken to a plate. Let cool for 10 minutes and then dice.
  3. Cook pasta according to package directions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
  4. Add next five ingredients (artichoke hearts through parsley), prepared chicken and about two-thirds of the remaining dressing and toss to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-and-artichoke-pasta-salad/