Vinaigrette-Marinated Chicken with Baby Greens & Pasta Salad
Marinated chicken in a simple dressing featuring dijon mustard, garlic, and red wine vinegar, lending it plenty of zesty flavor. Pickled Peruvian peppers (peppadew)—a variety with a unique teardrop shape—make for a tangy-sweet relish for baby greens.
This recipe contains chicken breasts (boneless skinless), pasta (rigatoni), fresh garlic, mixed salad, bell peppers (red), almonds, peppers (peppadew), shallots, mustard (dijon), italian seasoning, mayonnaise, red wine vinegar, olive oil, salt, pepper
Prep time: 20 min
Cook time: 30 min
- 4 chicken breasts, boneless skinless
- 8 oz. rigatoni, ziti, penne or any tube shaped pasta
- 3 clove(s) garlic cloves
- 2 oz. baby salad greens
- 1 red bell pepper
- 3 tbsp. roasted almonds
- 2 oz. peppadew peppers
- 1 shallot
- 1 tbsp. dijon mustard
- 1 tsp. italian seasoning
- 1/4 cup(s) mayonnaise
- 1/4 cup(s) red wine vinegar
- olive oil
- salt for seasoning
- pepper for seasoning
- 1. PREPARE THE INGREDIENTS:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, gently smash 1 clove to flatten. Finely chop the remaining cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the celery. Cut out and discard the stem, ribs, and seeds of the bell pepper; medium dice. Peel the shallot and mince to get 2 tablespoons (you may have extra). Roughly chop the almonds.
- 2. MARINATE THE CHICKEN:
To make the marinade, in a large bowl, combine the Italian seasoning, smashed garlic clove, half the mustard, ¾ of the vinegar, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade. Turn to coat. Set aside to marinate for at least 10 minutes.
- 3. MAKE THE PASTA SALAD:
While the chicken marinates, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Return to the pot. Add the celery, bell pepper, mayonnaise, remaining mustard, remaining vinegar, half the shallot, and as much of the garlic paste as you’d like. Stir to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.
- 4. MAKE THE RELISH:
While the pasta cooks, in a large bowl, combine the pickled peppers, almonds, and remaining shallot; drizzle with olive oil and season with salt and pepper.
- 5. COOK THE CHICKEN:
Remove and discard the smashed garlic clove from the bowl of marinated chicken. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken (letting any excess marinade drip off before adding) and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
- 6. DRESS THE BABY GREENS & SERVE YOUR DISH:
To the bowl of relish, add the baby greens; toss to combine. Season with salt and pepper to taste. Divide the cooked chicken and dressed baby greens among 4 dishes. Serve with the pasta salad on the side. Enjoy!