Chicken Pasta Salad with Arugula (No Mayo) Recipe
This Chicken Pasta Salad with Arugula is a vibrant and healthy dish that combines tender baked chicken, al dente pasta, peppery arugula, and a tangy, no-mayo dressing. Perfect for a quick lunch or light dinner, it offers a refreshing blend of flavors without relying on heavy mayonnaise, making it a lighter, wholesome option that can be enjoyed warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon grated or finely chopped garlic (1-2 cloves)
- 1 tablespoon finely chopped shallot
- 1 teaspoon herbs de Provence (or other dried herb blend)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Chicken
- 1-1¼ pounds small boneless, skinless chicken breast halves (about 2)
- Kosher salt and freshly ground black pepper (to season)
- 1½ teaspoons herbs de Provence (or other dried herb blend)
- Olive oil (for drizzling)
Salad
- 8 ounces dried pasta shells (or other bite-size pasta such as penne, fusilli, or bow ties)
- 1 14-ounce can cannellini beans (drained, optional)
- 2 cups baby arugula (or other salad greens)
Instructions
- Make the dressing: Combine ⅓ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon grated or finely chopped garlic, 1 tablespoon finely chopped shallot, 1 teaspoon herbs de Provence, ½ teaspoon freshly ground black pepper, and ½ teaspoon kosher salt in a jar with a lid. Shake vigorously until the dressing is smooth and emulsified. Taste and adjust seasoning with additional salt, pepper, vinegar, or lemon juice as desired.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the chicken.
- Bake the chicken: Arrange the chicken breasts on a rimmed baking sheet. Generously season both sides with kosher salt, freshly ground black pepper, and 1½ teaspoons herbs de Provence. Drizzle with olive oil and turn the pieces to coat evenly. Bake for about 20 minutes, flipping halfway through, until the internal temperature reaches 158–160°F (70–71°C). Remove from the oven, let cool slightly, then slice into bite-sized pieces. Reserve any pan juices for later.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces dried pasta shells and cook until just under al dente—approximately 3 minutes less than package instructions. Drain well and transfer to a large serving bowl or platter.
- Assemble the salad: To the pasta, add the drained cannellini beans (if using), 2 cups baby arugula, and half of the prepared dressing. Toss everything gently to combine. Arrange the sliced chicken over the salad and drizzle with the reserved pan juices for added flavor.
- Serve: Drizzle additional dressing over the salad to taste. Let the salad sit briefly to allow the flavors to meld. Serve warm or at room temperature and enjoy.
Notes
- You can substitute the herbs de Provence with Italian seasoning or your favorite dried herb blend.
- For a lighter option, use whole wheat or gluten-free pasta shells.
- If you prefer a vegetarian version, omit the chicken and add extra beans or roasted vegetables.
- The salad tastes great served warm or at room temperature, making it ideal for make-ahead meals or picnic fare.
- Adjust the honey and mustard quantities in the dressing to suit your preferred level of sweetness and tanginess.
