Chicken Pasta Salad

By Foodiewife

Ingredients

• UP to 1-2 days ahead:
• Season two chicken breasts with kosher salt & pepper and sear in a pan with a little olive oil, for 3 minutes. Turn over and roast the pan of chicken, in the oven until fully cooked-- about 6 minutes.
• For the salad:
• 1/2 cup mayo
• 2 Tbsp White balsamic vinegar
• 1 Tbsp walnut oil
• 1 tsp grainy mustard
• handful walnuts, toasted
• 2 cups seedless grapes, cut in half
• 2 stalks celery, diced
• 1/2 red onion, finely diced
• 1 spring fresh tarragon, finely chopped (approximately 1/4 cup)
• kosher salt & fresh cracked pepper
• 1 package vegetable rotilli pasta, cooked al dente

Preparation

Step 1

Cook the pasta, rinse with cold water and drain well

In a dry skillet, toast walnuts and rough chop

Finely dice the onion, and marinate in 2 Tbsp of vinegar.

Slice the grapes in half, dice the celery.

For the dressing:
To the mayo, add the vinegar and walnut oil and whisk together.

Add the vinegar and onion, and whisk.

Add the tarragon and blend.

Add the chicken and combine with the dressing. Taste and adjust seasonings to preference with salt and/or pepper.

Add the walnuts and grapes and stir to combine.

Add 1/2 of the pasta and stir to combine. Continue to add the pasta, making sure that there is enough dressing to coat.

Taste for final seasoning and serve. Keep any leftovers refrigerated.