Chicken Cutlet Pasta Salad
Chicken Cutlet Pasta Salad
Equipment
- 1 Large mixing bowl
- 1 Cutting board
- 1 Large pot to cook pasta
- 1 Skillet to make chicken cutlets
Ingredients
Chicken Cutlets (you can also use store bought to save time)
- 1 1/2 lbs Chicken cutlets, thin
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Dried oregano
- 1/4 tsp Black pepper
- 1 Egg You can use Just Egg or egg allergy
- 1 tbsp Water
- 3/4 C Gluten-free panko breadcrumbs
- 2 tbsp extra virgin olive oil
Pasta Salad
- 8 oz Gluten-free pasta of choice (chickpea based will give you fiber and protein, rice based is for easier digestion)
- 1 C Roasted red peppers, drained and chopped
- 1 C Cherry tomatoes, halved (yes I forgot to film mine 🙂
- 1 C Cucumber, diced
- 2 C Packed baby arugula
- 1/2 C Fresh basil leaves, roughly torn
Italian Vinaigrette (I used Primal Kitchen avocado-oil based dressing but included a homemade version below if you prefer to make it from scratch)
- 3 tbsp Extra-virgin olive oil
- 3 tbsp Red wine vinegar
- 1 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 1 small Garlic clove, finely grated
- 1 tsp Dried oregano
- 1/2 tsp Honey
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Cook the pasta according to package directions, Drain and rinse with cold water. Set aside to cool.
- Season the chicken with salt, garlic powder, oregano and pepper. In a shallow bowl, whisk the egg with 1 tablespoon water. Place the breadcrumbs in a second shallow bowl.
- Dip each chicken cutlet into the egg and then coat with breadcrumbs
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook half the chicken for about 3-4 minutes until golden brown and cooked through. Repeat with remaining tablespoon oil and chicken. Transfer to a cutting board and let rest for 5 minutes before slicing into bite-size pieces.
- Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, dijon, garlic, oregano, honey, salt and pepper.
- In a large bowl, combine the cooled pasta, roasted red pepper, tomatoes, arugula and basil. Add vinaigrette and toss well.
- Gently fold in most of the chicken, reserving a few crispy pieces for the top. Serve immediately or chill before serving
