SKINNY ITALIAN CHICKEN PASTA SALAD

Skinny Italian Chicken Pasta Salad image

Provided by @MakeItYours

Number Of Ingredients 17

2 tablespoons olive oil for sauce + 2 tablespoons for cooking chicken
3 to 4 tablespoons lemon juice
3 to 4 tablespoons apple cider vinegar
2 to 3 tablespoons honey
1 heaping tablespoon Italian seasoning
2 teaspoons lemon zest
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne pepper, optional and to taste (does not make it spicy but adds lots of flavor)
12 ounces rotini pasta, cooked according to package directions in salted water (bowtie or ziti may be substituted)
about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
1 1/2 to 2 cups broccoli florets
1 yellow or orange bell pepper, diced small
1 cup cherry or grape tomatoes, halved, (your favorite tomatoes may be substituted)
1 cup cucumber, diced small
2 or 3 green onions, sliced into thin rounds
optional fresh herbs such as basil, mint, etc., finely chopped and to taste

Steps:

To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.Cook pasta according to package directions, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.Add the chicken and the sauce to the pasta bowl.Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving. Salad may be served immediately or cover and refrigerate until chilled. Salad will keep airtight in the fridge for up to 5 days.