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Lemon Chicken Artichoke Pasta Salad Recipe

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4.4 from 47 reviews

A vibrant and flavorful Lemon Chicken Artichoke Pasta Salad featuring grilled seasoned chicken, tender artichoke hearts, toasted pine nuts, fresh herbs, and a tangy lemon vinaigrette. Perfect as a refreshing main dish or a make-ahead meal, this pasta salad combines smoky, citrusy, and savory flavors for a delightful summertime or picnic option.

  • Total Time: 1 hour
  • Yield: 6 servings

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 and drained
  • 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

  1. Preheat Grill: Preheat your grill to the highest setting to prepare for cooking the chicken.
  2. Season and Grill Chicken: Season both sides of the chicken breasts with salt and pepper. Mix together garlic powder, smoked paprika, and oregano, then sprinkle evenly over the chicken. Grill for 5 to 6 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest for 10 minutes, then chop into 1-inch pieces.
  3. Cook Pasta: Bring a large pot of salted water to a boil and cook the short-cut pasta according to package instructions until al dente. Drain and set aside.
  4. Toast Pine Nuts: In a nonstick skillet over low heat, toast the pine nuts, stirring frequently for 6 to 8 minutes until golden and fragrant. Remove from heat immediately to prevent burning.
  5. Make Vinaigrette: In a bowl, whisk together champagne vinegar, lemon juice, grated lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. While whisking continuously, slowly stream in the olive oil until fully emulsified. This dressing can be made ahead and refrigerated.
  6. Assemble Salad: In a large bowl, combine cooked pasta, chopped grilled chicken, drained artichoke hearts, toasted pine nuts, shredded Parmesan, and fresh herbs. Drizzle half of the vinaigrette over the salad and toss well to coat evenly. Taste and gradually add more vinaigrette as needed, tossing continuously to distribute the dressing thoroughly. Adjust seasoning with additional salt and pepper if desired.
  7. Serve or Store: Serve the salad immediately, or refrigerate for up to 24 hours to allow flavors to meld. Leftovers can be stored in the fridge and enjoyed later.

Notes

  • You can substitute grilled chicken with baked chicken or shredded rotisserie chicken for convenience.
  • Be careful not to burn the pine nuts while toasting; keep stirring and watch closely.
  • The vinaigrette can be prepared up to one day in advance and stored refrigerated for better flavor integration.
  • This pasta salad is best served chilled or at room temperature.
  • Feel free to swap the fresh herbs to your favorite combination based on availability and taste preferences.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-chicken-artichoke-pasta-salad-recipe/