Gluten Free Chicken Pasta Salad with Lemon Herb Dressing

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Step 1

Add the extra virgin olive oil, dijon mustard, and lemon juice to a small bowl and mix with a fork or small whisk until combined. Add all remaining ingredients and continue mixing until fully combined. Set dressing aside

Step 2

Season chicken breasts with your favorite seasonings (to taste). I use sea salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning. Bake chicken breasts at 400 degrees for 20-30 minutes or until fully cooked through. Or, if you have a pressure cooker, add 1 cup of water to the pressure cooker, secure the lid, turn the knob to the seal position, and pressure cook on high for 10 minutes. Do a quick release once done.

Step 3

Boil pasta noodles according to the package instructions. Drain and rinse with cool water.

Step 4

Once chicken is done, shred it with a fork.

Step 5

In a large mixing bowl, add all pasta salad ingredients along with the lemon herb dressing. Mix until everything is fully coated with the lemon herb dressing.

Step 6

STORAGE: Will store in a very cold refrigerator for up to 4-5 days and in the freezer for up to 1 month.