Chicken Pasta Salad

Savor this medley of perfectly seasoned chicken with our signature Italian blend that adds a robust, herby flavor. The creamy dressing, subtly tart with hints of lemon and vinegar, pairs beautifully with the rich textures of avocado and pine nuts, all complemented by the sharpness of Feta and Parmesan. This salad is not just a dish but a delightful flavor journey that enhances any dining occasion.

Servings

10

Prep Time

15 Min

Cook Time

30 Min

Ingredients

2 boneless, skinless chicken breasts

Olive oil

3 tbsp Noshejan Bacio Italiano

1 lb bowtie pasta

1 cup Greek yogurt

1 cup Kewpie mayo

2 tbsp apple cider vinegar

1 tbsp lemon juice

2 tbsp Dijon mustard

2 cups cherry tomatoes, halved

1 shallot, quartered & thinly sliced

1 cup baby spinach, sliced

3 green onions, sliced

1 avocado, diced

1 cup Feta cheese, crumbled

1/4 cup toasted pine nuts

1/2 cup freshly grated Parmesan

Instructions

Heat the oven to 425°. Combine the chicken, a drizzle of olive oil, and 2 tbsp Noshejan Bacio Italiano in a mixing bowl. Mix well, making sure the chicken is coated completely. Lay on a lined baking sheet and bake for 25 minutes or until the chicken’s internal temperature is 165°. Allow to cool. Chop into bite-sized cubes.

Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Drain and allow to cool.

Combine 1 tbsp Noshejan Bacio Italiano, yogurt, mayo, vinegar, lemon juice, and mustard in a mixing bowl. Mix well and set aside.

Combine the chicken, pasta, yogurt dressing, tomatoes, shallot, spinach, green onions, avocado, and Feta cheese in a large mixing bowl. Mix well.

Garnish with pine nuts and parmesan.