Pasta Salad with Chicken, Artichokes and Sun-Dried Tomato

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 158.
Prep Time1 hour
Total Time1 hour
Course: 45 - 60 Minutes to Table, Main Course - Chicken - Poultry, Pasta, Prepare Ahead - Serve Later, Salads - Main Course
Servings: 6 servings
Author: Catherine Christiano


  • 1/2 pound penne or spiral- shaped pasta approximately 4 cups when cooked
  • 1/2 cup ready-to-eat sun dried tomatoes julienned
  • olive oil
  • 1 pound boneless, skinless chicken breasts 2, butterflied
  • salt and pepper
  • 2 cups frozen quartered artichoke hearts (14 ounce canned if unavailable)
  • 1 endive cored and cut into thin strips, or 1 cup micro greens or frisee
  • ¼ cup Greek or French olives pitted and chopped
  • ¼ cup lightly packed minced parsley


  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic finely minced
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • salt and pepper


  • Use a 6-quart pot to boil water and cook pasta until al dente. Drain in colander; add splash of olive oil and stir to keep from sticking.
  • If using dry sun-dried tomatoes, place in small bowl and cover with some boiling pasta water to rehydrate. After 10 - 15 minutes, when soft, julienne.
  • If using frozen artichokes, cook according to package directions. Drain, pat dry and cool. If using canned artichokes, rinse well, pat dry.
  • Season chicken with salt and pepper. Heat heavy skillet over medium-high heat until hot. Coat pan with olive oil. Place cutlets in pan, cook without moving, until lightly browned, about 3 - 5 minutes. Turn and cook until second side is lightly browned, and center is cooked, another 3 - 4 minutes. Remove to plate to cool; dice 1/2 inch.
  • In large serving bowl, combine pasta, chicken, artichokes, endive or greens, sun-dried tomatoes, olives, and parsley.
  • In a small bowl, whisk together dressing ingredients, adding salt and pepper to taste. Toss with pasta salad.
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