Lime Chicken Pasta Salad Recipe
Ingredients
| Olive oil | 3/4 Cup (16 tbs) | |
| Lime juice | 6 Tablespoon | |
| Ground black pepper | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Boneless chicken breast | 4 Large, pounded | |
| Balsamic vinegar | 2 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Spanish onion | 1 , finely chopped | |
| 1 red pepper, trimmed, seeded, and thinly sliced | ||
| 1 yellow pepper, trimmed, seeded, and thinly sliced | ||
| 1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced | ||
| Carrot | 1 Large, chopped | |
| 1 large tomato, cored, seeded, and coarsely chopped | ||
| 1 stalk celery, coarsely chopped | ||
| Artichoke hearts | 1 Can (10oz), drained | |
| Penne pasta | 1 pound | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
In a large, plastic, zip-tight bag, combine 1/4 cup of the olive oil, 4 tablespoons of the lime juice, 1/2 teaspoon of the black pepper, 1/4 teaspoon of the salt, and the cayenne.
Add the chicken and seal the bag, pressing out the air.
Refrigerate at least 1 hour or up to 2 hours.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, sugar, the remaining 1/2 teaspoon pepper, the remaining 1/4 teaspoon salt, the remaining 2 tablespoons lime juice, and the remaining 1/2 cup olive oil.
Add the onion, red and yellow peppers, cucumber, carrot, tomato, celery, and artichoke hearts and toss to combine.
Heat a 12-inch round stovetop grill pan over medium-high heat.
With tongs, lift the chicken from the marinade; discard the marinade.
Grill the chicken until cooked through, about 5 minutes per side.
Cool to room temperature and thinly slice crosswise.
Add to the bowl of vegetables and toss to combine.
Meanwhile, in a large pot of boiling salted water, cook the penne according to package directions; drain well.
Add the pasta and the cheese to the chicken and toss to combine.
Add the chicken and seal the bag, pressing out the air.
Refrigerate at least 1 hour or up to 2 hours.
Meanwhile, in a large bowl, whisk together the vinegar, mustard, sugar, the remaining 1/2 teaspoon pepper, the remaining 1/4 teaspoon salt, the remaining 2 tablespoons lime juice, and the remaining 1/2 cup olive oil.
Add the onion, red and yellow peppers, cucumber, carrot, tomato, celery, and artichoke hearts and toss to combine.
Heat a 12-inch round stovetop grill pan over medium-high heat.
With tongs, lift the chicken from the marinade; discard the marinade.
Grill the chicken until cooked through, about 5 minutes per side.
Cool to room temperature and thinly slice crosswise.
Add to the bowl of vegetables and toss to combine.
Meanwhile, in a large pot of boiling salted water, cook the penne according to package directions; drain well.
Add the pasta and the cheese to the chicken and toss to combine.
Chef
