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Dijon Chicken Pasta Salad

Dijon Chicken Pasta Salad with Herbs de Provence

Karen Tedesco
This fresh chicken pasta salad recipe features flavorful herbs de Provence seasoned chicken, cannellini beans and arugula greens in a bright, lemony Dijon dressing 
5 from 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Chicken
Cuisine Mediterranean
Servings 4 servings
Calories 1966 kcal

Ingredients
 

Lemon-Dijon Dressing:

  • ⅓ cup (80 ml) extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 small shallot finely sliced
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (30 ml) white wine vinegar
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon herbs de Provence
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red chili

Salad:

  • 2 boneless skinless chicken breasts
  • Kosher salt
  • 2 teaspoons herbs de Provence
  • 12 ounces (340 g) whole wheat pasta shells or other bite-sized pasta shape
  • 1 14-ounce can cannellini beans, drained
  • 3 cups baby arugula or other greens
  • ⅓ cup (35 g) grated Parmesan cheese
US Customary - Metric

Instructions
 

Make the dressing

  • Put 1 tablespoon of the oil in a small skillet. Stir in the garlic and shallot and place over medium heat just until the garlic begins to sizzle. Remove from the heat and transfer the oil and garlic to a mini-food processor (or to a mixing bowl with a whisk). Add the remaining olive oil and the rest of the ingredients for the dressing and process until smooth and emulsified. Taste and season with more salt, pepper, vinegar as needed.

Make the salad

  • Sprinkle the chicken breasts with salt and the herbs de Provence. Cook the chicken on a medium-hot grill or in a 425 degree oven until the chicken is cooked through — about 5 minutes per side on a grill and 25 minutes in the oven. 
  • Cook the pasta in boiling salted water until al dente. Drain and transfer to a serving bowl.
  • Add the beans, arugula and half the Dijon dressing to the pasta and gently toss. Slice the chicken and arrange on top of the salad. Drizzle with more dressing to taste and sprinkle with cheese.

Notes

  • The salad dressing and chicken can be made ahead of time, but I recommend cooking the pasta and then adding the dressing while it's still slightly warm for the best flavor.
  • I prefer to briefly cook the garlic and shallot to remove the raw bite in the dressing, but you can skip that step.

Nutrition

Serving: 1gCalories: 1966kcalCarbohydrates: 70gProtein: 262gFat: 67gSaturated Fat: 18gCholesterol: 699mgSodium: 745mgPotassium: 4420mgFiber: 1gSugar: 3gVitamin A: 503IUVitamin C: 7mgCalcium: 233mgIron: 11mg