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Chicken Cutlet Pasta Salad

Course Main Course
Servings 4
Author Domenique Trupia

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