Chicken Pasta Salad

Chicken Pasta Salad

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  • 1 pound chicken breast
  • 1 lemon
  • Salt and pepper, to taste
  • 1 to 2 tablespoons olive or canola oil
  • 1 bag frozen peas
  • 1 bunch fresh basil, chopped
  • 1 head spinach or other leafy green, chopped
  • 1 cup roasted red peppers
  • 1/2 cup Parmesan cheese
  • 3 cups gluten-free pasta spirals


  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon mustard


Preheat oven to 325° F. Place chicken on a greased cooking tray. Squeeze lemon juice evenly over breasts. Lightly sprinkle with salt and pepper to your taste. Drizzle oil evenly over seasoned breasts.

Bake for 25 to 30 minutes. Check to see the chicken is cooked through (165° F). Cook longer if under cooked. Remove from the oven and let cool. Chop into bite-size cubes when cooled.

Cook pasta in a large pot of boiling water until al dente; drain. Cool noodles under cold water.

Combine chicken, noodles, peas, basil, spinach, peppers and cheese in a bowl. In a separate bowl, whisk together ingredients for the dressing. Gently toss noodle mixture with dressing, to coat.

Place in refrigerator to chill, or serve immediately.

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