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Chicken, Arugula and Orange Pasta Salad

Description
Preparation
20 minutes
Cooking
10 minutes
Portions
4 servings

Ingredients

For the salad:

  • 500 ml (2 cups) rotinis (or other pasta)
  • 350 g (3/4 lb) chicken breasts (without skin)
  • 15 ml (1 tablespoon) chicken seasoning
  • 15 ml (1 tablespoon) olive oil
  • 2 green apples
  • 1 small red onion
  • 2 oranges
  • 10 cherry tomatoes, cut in halves
  • 125 ml (1/2 cup) seeds of pomegranate
  • 500 ml (2 cups) arugula

For the dressing:

  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) mandarine juice
  • 60 ml (¼ cup) chopped parsley
  • 45 ml (3 tablespoons) minced basil
  • 30 ml (2 tablespoons) sun dried tomato pesto
  • 15 ml (1 tablespoon) mustard
  • Salt & pepper to taste

Preparation

  1. In a casserole, bring to a boil salted water and cook pasta until al dente. Rinse under cold water and drain. 
  2. While pasta is cooking, season chicken breasts.
  3. In a large deep fry pan, heat oil to medium and cook chicken breats for 5 to 6 minutes on each side until fully cooked.
  4. In a bowl, whisk all dressing ingredients together. 
  5. Cut apples and red onion in thin slices. Peel oranges and cut into small pieces. Slice cooked chicken breasts. 
  6. Add fruits, pasta, chicken, cherry tomatoes, onion, pomegrenade seeds and arugula in bowl and mix.

Source: © Pratico-Pratiques 2017

Products used in this recipes

  1. 1120-0951360060000-1.jpg
    USD$11.99
  2. 1122-0951380060000-1.jpg
    USD$12.99

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