Chicken & Pasta Salad

Ingredients

• 2 cups small pasta shells
• 1 large lemon
• ¹⁄₄ cup olive oil
• 1 ¹⁄₂ tbsp 3 Onion Dip Mix or Lemon Dilly Dip Mix
• 1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
• 2 bell peppers
• ¹⁄₂ English cucumber
• 1 can (14 oz/398 ml) artichoke hearts

Preparation

1. In Multipurpose Pot, cook pasta in boiling water until al dente, 7–8 min.
2. Meanwhile, prepare dressing. In a large bowl, using a box grater or microplane, finely grate zest from lemon. Using 2-in-1 Citrus Press, squeeze in juice from zested lemon. Whisk in oil and dip mix.
3. Cut chicken into bite-sized pieces; place in Multipurpose Steamer. Cover; cook on high 4 min, stirring halfway, or until cooked through. Drain excess liquid.
4. Dice peppers and cucumber. Drain artichoke hearts; roughly chop. Place in bowl with dressing. Set aside.
5. Once pasta is cooked, drain and rinse with cool water to prevent sticking. Add pasta, chicken and feta, if using, to bowl; stir to mix.