Pasta salad with chicken, herbs, and Asiago cheese

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

Grilled chicken breast adds fantastic flavor to this salad, especially when grilled over a charcoal grill. The cooked chicken is sliced and tossed with cooked cavatappi (corkscrew) pasta, red onion, arugula, grated Asiago cheese, and a velvety dressing of mayonnaise, sour cream, and plenty of fresh, finely chopped herbs. A squeeze of lemon juice adds an even more refreshing flavor. This salad is quite filling and serves as a standalone meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of cavatappi pasta (corkscrew)
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tbsp sour cream
2 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
1.5 tbsp freshly squeezed lemon juice
0.5 tbsp. l. olive oil
1 boneless, skinless chicken breast (200 g)
6 cups arugula
0.5 cup grated Asiago cheese
1/4 cup chopped red onion

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cavatappi pasta, grilled chicken, arugula, chives, Asiago cheese, tarragon

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.
In a large bowl, combine mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a little black pepper.

Preheat a grill or grill pan over medium-high heat; brush with oil. Season the chicken breasts with salt and black pepper. Grill, turning once, until cooked through and covered with grill marks, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch pieces.
Meanwhile, add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in a bowl with the dressing.
Add the chicken, arugula, Asiago, and onion and toss to combine. Season with salt and pepper to taste. This pasta salad is best served immediately.

Categories:

recipe / Summer dishes / Picnic / Salads / Salads with pasta and cereals / Salads with meat / Food Network - recipes