Chicken Pasta Salad with Tomatoes & Kalamata Olives
Makes 4-6 servings. Difficulty
For chicken: 2 chicken breast halves, boned & skinned 1 Tablespoon balsamic vinegar 1 Tablespoon olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
For pasta: 8 ounces gf penne pasta 1 medium garlic clove, minced 1/4 cup kalamata olives, pitted and chopped 2 tomatoes, seeded and chopped 1/2 teaspoon fresh tarragon, minced 1-1/2 Tablespoons fresh basil, chopped About 1/4 cup feta, crumbled
For dressing: 1 Tablespoon good quality balsamic vinegar 3 Tablespoons good quality olive oil 1 teaspoon gf dijon mustard Salt and freshly ground black pepper to taste
Place chicken in a shallow baking dish.
Cut small slits throughout chicken breasts to allow marinade to quickly penetrate into meat. Drizzle chicken breasts with balsamic vinegar, olive oil and season with salt and freshly ground black pepper. Turn chicken breasts so that they are covered with marinade. Let sit for at least 5-10 minutes before grilling.
Meanwhile, cook gf pasta according to package directions. Drain and toss with about 1/2 tablespoon of olive oil. Set aside.
Grill chicken for 3 minutes per side or until cooked through.
Remove from grill and let cool.
Slice chicken against grain into 1/2" strips.
In a small bowl whisk together 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon gf dijon. Season to taste with salt and freshly ground black pepper. Set aside.
Place gf pasta, garlic, kalamata olives, tomatoes, tarragon, basil and feta in a large bowl. Toss to distribute vegetables and feta throughout pasta. Drizzle about 1/4 of the dressing onto salad and gently toss. Continue to add more dressing until pasta tastes flavorful but not drenched in dressing.
To serve, spoon pasta salad on plates and top with grilled chicken. Garnish with several tarragon leaves, if desired.
We used Tinkyada’s Penne Pasta for the gf pasta in this recipe (www.tinkyada.com).