Chicken Pasta Salad with Citrus Basil Vinaigrette

Great for summer picnics or pot lucks!

4 chicken breast halves, boneless, skinless
¼ cup lemon juice, freshly squeezed
4 cloves garlic, crushed
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1-2 Tbsp. Seasoned Salt
prosciutto, thinly sliced (100 g)
½ Long English cucumber, cored and chopped
½ red onion, coarsely chopped
1½ cups penne pasta, cooked
½ cup sun dried tomatoes, thinly sliced
½ cup pitted black olives, pitted and halved
½ cup marinated artichoke hearts, halved
½ cup goat cheese, crumbled
½ cup Parmesan cheese, freshly grated

Citrus Basil Dressing:
2 Tbsp. orange juice, freshly squeezed
1 Tbsp. lemon juice, freshly squeezed
½ lemon, freshly zested
½ tsp. sea salt
1 Tbsp. pure honey
1/8 cup fresh basil, chopped
1 tsp. white wine vinegar
¼ cup extra-virgin olive oil

Combine all dressing ingredients together in a small bowl whisking until mixed through and slightly thickened. Cover and chill until needed.

Flatten Chicken breasts slightly with a mallet or rolling pin. Combine lemon juice, garlic and dried herbs in a medium bowl and add chicken to coat.

Cover with plastic wrap and refrigerate for at least 3 hours or overnight, turning occasionally. Drain chicken and coat in Barbarian’s seasoning.

Heat grill over medium high heat. Lightly spray grill with cooking spray and grill the chicken for four minutes on each side, or until lightly browned
and cooked through. Remove from heat. Cool and cut into 1 inch pieces.

Combine pasta, chicken pieces, prosciutto, cucumber, red onion, sundried tomatoes, black olives, artichoke hearts and goat cheese in a large serving bowl. Toss gently with Citrus Basil Vinaigrette. Serve salad sprinkled with grated Parmesan.