Pasta Salad with Rotisserie Chicken

By Golfwidow7

Ingredients

• 8 ounces of short-cut pasta, such as
• bow tie or penne
• One whole rotisserie chicken
• 2 lemons
• 1/4 cup minced red onion
• 1/4 cup fresh parsley, finely chopped
• 2 cups cherry tomatoes, halved
• 2 garlic cloves
• 1/4 cup extra virgin olive oil
• 4 ounces arugula, chopped
• 1/2 cup pitted kalama olives, halved
• Salt and pepper, to taste
• Peppercorns, to taste

Preparation

Step 1

1. Fill a large pot with water, add a generous
sprinkle of salt and bring to a boil. Or, use any precooked
cold pasta, if available.
2. In a skillet with high sides, fill it 3/4 of the way
with water, add a pinch of salt, the garlic cloves, a
few peppercorns, 1 lemon (halved), a few sprigs of
parsley and a drizzle of olive oil. Bring the water to a
simmer, add the rotisserie chicken and poach it
gently on medium heat for about 15 minutes, or until
it flakes easily.
3. Remove the poultry from the water, place it onto a
plate and allow it to cool.
4. Add the pasta to the boiling water, cook according
to package instructions, drain and rinse under cold
water to stop it from cooking.
5. In a bowl, add the red onion, cherry tomatoes,
parsley, arugula, olives, small pinch of salt, pepper
to taste, olive oil and the juice of 1/2 lemon (add the
juice from the remaining half if you like it a bit more
sour).
6. Flake the chicken in and gently stir everything
together, making sure not to break up the pieces too
much. And make sure all the pieces are free of
bones or tough tendons!
7. Add the pasta, toss everything together well,
cover the dish and pop it in the fridge for about 20
minutes to allow all the flavors to blend together.
8. Serve cold.