Lemon Dilly Chicken & Pasta Salad
Great dish served warm or make ahead and chill until ready to serve.
20 min
4 servings
480 calories
Ingredients
2 cups small pasta shells
1 large lemon
1⁄4 cup olive oil
1 1⁄2 tbsp 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
Instructions
In Multipurpose Pot, cook pasta in boiling water until al dente, 7–8 min.
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.
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.
Dice peppers and cucumber. Drain artichoke hearts; roughly chop. Place in bowl with dressing. Set aside.
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.
Nutritional Information
Per serving: Calories 480, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 48 g (Fiber 7 g, Sugars 5 g), Protein 35 g.
Tips
Use Epicure’s Non-Slip Cutting Board to safely prepare chicken and veggies. Simply flip board over to a clean chopping surface to prevent cross-contamination.
Olive oil is great for salad dressing. It’s mild, earthy flavour pairs well with the punchy lemon in this recipe.
Perfectly Balance Your Plate
This is a perfectly balanced plate.