Chicken Pasta Salad with Citrus Basil Vinaigrette
4 boneless skinless chicken breast halves
1/4 cup lemon juice
4 cloves garlic, crushed
1 tsp each of dried basil, oregano and thyme (or Italian seasoning)
1-2 Tbsp Barbarian’s seasoning
100g thinly sliced prosciutto
1 /2 Long English cucumber,
cored and chopped
1/2 red onion, coarsely chopped
1–1/2 cups penne pasta, cooked
1/2 cup thinly sliced sun dried tomatoes
1/2 cup pitted black olives, halved
1/2 cup halved bottled artichoke hearts
1/2 cup crumbled goat cheese
½ cup grated parmesan
Citrus Basil Dressing
2 Tbsp orange juice
1 Tbsp lemon juice
Grated zest of half a lemon
1/2 tsp salt
1 Tbsp honey
1/8 cup chopped fresh basil
1 tsp white wine vinegar
1/4 cup olive oil
Combine all dressing ingredients together in a small bowl whisking until mixed through and slightly thickened. Cover and chill until needed.
Flatten Chicken breasts slightly with a mallet or rolling pin. Combine lemon juice, garlic and dried herbs in a medium bowl and add chicken to coat. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, turning occasionally.
Drain chicken and coat in Barbarian’s seasoning. Heat grill over medium high heat. Lightly spray grill with cooking spray and grill the chicken for four minutes on each side, or until lightly browned and cooked through. Remove from heat. Cool and cut into 1 inch pieces.
Combine pasta, chicken pieces, prosciutto, cucumber, red onion, sundried tomatoes, black olives, artichoke hearts and goat cheese in a large serving bowl. Toss gently with Citrus Basil Vinaigrette. Serve salad sprinkled with grated parmesan.