Lemon Chicken Artichoke Pasta Salad

Whenever I think of summer gatherings, the vibrant flavors of Lemon Chicken Artichoke Pasta Salad immediately come to mind. Picture a sunny afternoon with friends and family, laughter filling the air as we gather around a beautifully set table. This dish has become a staple for those occasions. The tangy brightness of the lemon paired with tender chunks of chicken and the delightful crunch of artichokes creates a symphony of flavors that everyone loves. It’s the perfect dish for picnics, barbecues, or simply a cozy dinner at home. I remember the first time I made it; the way my loved ones devoured every bite made my heart swell with joy. It’s easy to prepare, which means I can spend more time enjoying the company around me rather than being stuck in the kitchen. I’ve also found that it tastes even better the next day after the flavors have had a chance to meld together.

Recipe Ingredients for Lemon Chicken Artichoke Pasta Salad

The ingredients in Lemon Chicken Artichoke Pasta Salad come together in a beautiful harmony. Each element plays a vital role, creating a dish that’s both satisfying and refreshing. The star of the show, chicken, provides protein, while the artichoke hearts add a unique flavor and texture. The pasta serves as the perfect base, soaking up all the zesty dressing, while the pine nuts bring a delightful crunch. Fresh herbs like parsley and basil brighten the dish, making it perfect for spring and summer gatherings.

• 2 boneless, skinless chicken breasts – Ensure you season these well for maximum flavor.
• Kosher salt and pepper – Essential for seasoning, enhancing the overall taste.
• 1 teaspoon garlic powder – Adds a lovely depth of flavor without being overpowering.
• 1 teaspoon smoked paprika – Gives a subtle smokiness that pairs wonderfully with the other ingredients.
• 1 teaspoon oregano – A classic herb in Mediterranean cooking that complements the flavors beautifully.
• ½ cup pine nuts – Toasted to perfection, they add a delightful crunch.
• 1 pound short-cut pasta, cooked – Use your favorite type; it serves as the base of this salad.
• 14 ounce jar marinated artichoke hearts, drained – Brings a tangy and unique flavor.
• ¾ cup shredded parmesan cheese – Adds a rich and cheesy element.
• ½ cup chopped fresh herbs, like parsley and basil – Fresh herbs brighten the dish and enhance the flavor.
• 3 tablespoons lemon juice – The zesty component that makes the salad refreshing.
• 2 tablespoons champagne vinegar – Adds a light acidity that rounds out the flavors.
• 2 teaspoons dijon mustard – Gives a subtle kick and depth to the vinaigrette.
• 1 teaspoon honey – A touch of sweetness to balance the acidity.
• ½ teaspoon freshly grated lemon zest – Intensifies the lemon flavor in the dish.
• 2 garlic cloves, minced – Fresh garlic adds a robust flavor.
• ¼ teaspoon salt – Enhances the overall taste.
• ¼ teaspoon pepper – Adds a hint of spice.
• ½ cup extra virgin olive oil – A base for the dressing, rich in flavor.

Lemon Chicken Artichoke Pasta Salad Instructions

Making Lemon Chicken Artichoke Pasta Salad is a straightforward process that leads to a delightful meal. Let’s get into it step by step!

1. Preheat your grill to the highest setting. This will ensure you get a nice sear on the chicken and lock in those juices.
2. Season the chicken all over with kosher salt and pepper. This step is crucial for adding flavor right from the start.
3. In a small bowl, stir together the garlic powder, oregano, and smoked paprika. Sprinkle this mixture evenly on both sides of the chicken to enhance its flavor profile.
4. Place the seasoned chicken on the grill. Cook for about 5 to 6 minutes on each side, or until the internal temperature reaches 165 degrees F. If you prefer, you can also bake the chicken in the oven or use shredded rotisserie chicken for a quicker option.
5. Once cooked, let the chicken rest for 10 minutes. This is important as it allows the juices to redistribute. After resting, chop the chicken into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package directions until al dente. Drain and set aside.
7. While the pasta is cooking, toast the pine nuts in a nonstick skillet over low heat. Stir often until golden brown, which should take about 6 to 8 minutes. Keep a close eye on them to prevent burning.
8. In a large bowl, combine the cooked pasta, chopped chicken, artichoke hearts, parmesan cheese, pine nuts, and fresh herbs.
9. Drizzle half of the vinaigrette over the salad and toss well to combine. Taste and adjust by adding more vinaigrette, continuing to toss for even distribution.
10. Season with more salt and pepper if needed, then serve it up! You can prepare this salad ahead of time, up to 24 hours before serving, and store it in the fridge. Leftovers are just as delightful.
11. For the vinaigrette, whisk together the champagne vinegar, lemon juice, lemon zest, dijon mustard, honey, minced garlic, salt, and pepper in a bowl. While whisking, slowly stream in the olive oil. You can even make this dressing a day in advance for added convenience.

Tips for Success

To ensure your Lemon Chicken Artichoke Pasta Salad turns out amazing, here are some valuable tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier.
• Freezing: This pasta salad does not freeze well due to the ingredients. It’s best enjoyed fresh or stored in the fridge.
• Pairing: Serve this salad alongside grilled vegetables or a light soup for a complete meal.
• Ingredient Variations: Feel free to add chopped bell peppers or olives for extra flavor and texture.
• Vinaigrette Variations: Experiment with different vinegars or add crushed red pepper flakes for a spicy kick.
• Serving Suggestions: This dish can be served warm or cold. Both ways have their charm!

Great Combinations for Lemon Chicken Artichoke Pasta Salad

When it comes to serving Lemon Chicken Artichoke Pasta Salad, there are countless ways to make it shine. Here are some great combinations:

• Pair with Grilled Vegetables: Grilled zucchini, bell peppers, and asparagus make for a colorful and healthy side.
• Enjoy as a Light Lunch: This salad works wonderfully as a light lunch option, perfect for warm days.
• Bring to Potlucks: It’s a great dish to share at potlucks and gatherings, effortlessly pleasing a crowd.
• Pair with a Crisp White Wine: The zesty flavors of this salad pair beautifully with a crisp, chilled white wine.
• Seasonal Pairings: In the summer, serve with fresh corn on the cob or a side of fruit salad for a refreshing meal.
• Storage Tips: Store in the fridge for a quick meal option throughout the week. It can last up to 3 days, but it’s best enjoyed fresh.

FAQ

Conclusion

This Lemon Chicken Artichoke Pasta Salad is truly a standout dish that brightens any occasion. With its fresh flavors and delightful textures, it’s a recipe that you’ll want to keep close at hand. I encourage you to try it for your next gathering or meal prep. You’ll be amazed at how quickly it becomes a favorite among friends and family!

Lemon Chicken Artichoke Pasta Salad

The ultimate comfort food, Lemon Chicken Artichoke Pasta Salad brings together zesty flavors with tender chicken and artichokes. This easy weeknight dinner is not only refreshing but also satisfying. Perfect for gatherings or meal prep, you'll find yourself making it time and again!

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Prep Time 1 hour hr

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Salads

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts
• Kosher salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ cup pine nuts
• 1 pound short-cut pasta
• 14 ounce jar marinated artichoke hearts
• ¾ cup shredded parmesan cheese
• ½ cup chopped fresh herbs
• 3 tablespoons lemon juice
• 2 tablespoons champagne vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• ½ teaspoon freshly grated lemon zest
• 2 garlic cloves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup extra virgin olive oil

Equipment

• Baking Sheet
• Skillet
• Large Pot
• Whisk
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your grill to the highest setting. This will ensure you get a nice sear on the chicken and lock in those juices.
2. Season the chicken all over with kosher salt and pepper. This step is crucial for adding flavor right from the start.
3. In a small bowl, stir together the garlic powder, oregano, and smoked paprika. Sprinkle this mixture evenly on both sides of the chicken to enhance its flavor profile.
4. Place the seasoned chicken on the grill. Cook for about 5 to 6 minutes on each side, or until the internal temperature reaches 165 degrees F. If you prefer, you can also bake the chicken in the oven or use shredded rotisserie chicken for a quicker option.
5. Once cooked, let the chicken rest for 10 minutes. This is important as it allows the juices to redistribute. After resting, chop the chicken into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package directions until al dente. Drain and set aside.
7. While the pasta is cooking, toast the pine nuts in a nonstick skillet over low heat. Stir often until golden brown, which should take about 6 to 8 minutes. Keep a close eye on them to prevent burning.
8. In a large bowl, combine the cooked pasta, chopped chicken, artichoke hearts, parmesan cheese, pine nuts, and fresh herbs.
9. Drizzle half of the vinaigrette over the salad and toss well to combine. Taste and adjust by adding more vinaigrette, continuing to toss for even distribution.
10. Season with more salt and pepper if needed, then serve it up! You can prepare this salad ahead of time, up to 24 hours before serving, and store it in the fridge. Leftovers are just as delightful.
11. For the vinaigrette, whisk together the champagne vinegar, lemon juice, lemon zest, dijon mustard, honey, minced garlic, salt, and pepper in a bowl. While whisking, slowly stream in the olive oil. You can even make this dressing a day in advance for added convenience.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier.
• Freezing: This pasta salad does not freeze well due to the ingredients. It's best enjoyed fresh or stored in the fridge.
• Pairing: Serve this salad alongside grilled vegetables or a light soup for a complete meal.
• Ingredient Variations: Feel free to add chopped bell peppers or olives for extra flavor and texture.
• Vinaigrette Variations: Experiment with different vinegars or add crushed red pepper flakes for a spicy kick.
• Serving Suggestions: This dish can be served warm or cold. Both ways have their charm!

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.