Vinaigrette-Marinated Chicken with Baby Greens & Pasta Salad

Name: Vinaigrette-Marinated Chicken with Baby Greens & Pasta Salad
Cook time: 45 min
Total time: 45 min
Cuisine: American, Latin American
Ingredients: 4 Boneless, Skinless Chicken Breasts; ½ lb Elicoidali Pasta; 3 cloves Garlic; 3 stalks Celery; 2 oz Baby Greens; 1 Red Bell Pepper; 3 Tbsps Roasted Almonds; 2 oz Pickled Peruvian Peppers; 1 Shallot; 1 Tbsp Dijon Mustard; 1 Tbsp Italian Seasoning; ¼ cup Mayonnaise; ¼ cup Red Wine Vinegar

Instructions

Cook:45min

We’re marinating our chicken tonight in a simple dressing featuring Dijon mustard, garlic, and red wine vinegar, lending it plenty of zesty flavor. Pickled Peruvian peppers—a variety with a unique teardrop shape—make for a tangy-sweet relish for baby greens. (Chefs, you may receive arugula or baby kale.) And for a classic summer side, we’re making a refreshing pasta salad with tube-shaped elicoidali tossed with crunchy bell pepper and celery.

Updated at: Wed, 20 Dec 2023 01:41:07 GMT