Description
A refreshing salad featuring grilled chicken, kale, and short-cut pasta, dressed with a creamy mayonnaise-based dressing.
Ingredients
Scale
- 1 pound chicken breasts, boneless, skinless
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 8 ounces short-cut pasta, such as rotini, fusilli, penne, or farfalle
- 6 cups kale, washed and finely chopped
- to taste Parmesan cheese, grated or shaved, to serve
- 1/2 cup mayonnaise
- 1 clove garlic, minced or grated
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon salt
- 1 pinch freshly ground black pepper
Instructions
- In a small bowl or jar, add the dressing ingredients: mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste (optional), Dijon mustard, grated parmesan cheese, salt, and pepper, and whisk until well combined. Set aside.
- Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package directions.
- Once the pasta is cooked, pour it into a strainer to remove the warm water, and run it under cold water to cool. Set aside.
- Place the chicken breasts on a cutting board and season with paprika, salt, and pepper on both sides.
- In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and they reach an internal temperature of 165°F.
- Once cooked, remove the chicken from the pan, transfer it to a cutting board, allow it to rest for 5 minutes, and then cut it into bite-sized pieces.
- Once all of the components are ready, prepare the salad. In a large mixing bowl, add the chopped kale and cooked pasta, pour in the dressing, and toss until well combined.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Add grilled chicken pieces to the bowl, gently toss again to combine, and top with additional shaved Parmesan cheese to serve.
- Any leftovers can be transferred to an airtight container and stored in the fridge for up to 3 days.
Notes
- This salad is best served fresh, but can be stored in the fridge for up to 3 days.
- Feel free to customize the dressing with your favorite herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg