Chicken Pasta Salad with Grapes & Queso Fresco

Ingredients

For the Pasta:

• 1 pound girelle or your favorite shape of pasta
• 1 pound broccoli florets
• 1/2 cup baby corn, chopped
• 1/2 cup Castelvetrano olives, halved
• 1 cup green grapes
• 1 cup parsley, chopped
• 1 cup dill, chopped
• 1 pound queso fresco or feta, crumbled
• 1/2 cup sliced almonds

For the Vinaigrette:

• 1 preserved lemon, rinsed and diced
• 1 lemon, zest and juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons grainy Dijon mustard
• 2 shallots, sliced
• 2 garlic cloves, grated
• 1 teaspoon fresh thyme leaves
• 1 tablespoon honey

For the Chicken:

• 2 pounds boneless skinless chicken breasts
• 2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1/2 cup dry white wine

Directions

1. Cook the Pasta and Vegetables: Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Toss in the broccoli florets and baby corn, cooking for another 6 minutes until the pasta is al dente and the vegetables are tender-crisp. Drain everything and spread it out on a sheet tray, drizzling with a bit of olive oil to prevent sticking.

2. Cook the Chicken and Grapes: Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil. Season the chicken breasts with salt, pepper, and poultry seasoning, then cook in the skillet for 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for 5-10 minutes before slicing or shredding.

In the same skillet, add the grapes and cook for 1-2 minutes until they start to blister. Pour in the white wine to deglaze the pan, scraping up any browned bits. Remove the grapes and set aside.

3. Make the Vinaigrette: Rinse the preserved lemon under cold running water and chop finely. Zest and juice the fresh lemon. In a small bowl, whisk together the preserved lemon, lemon zest and juice, olive oil, grated garlic, Dijon mustard, fresh thyme leaves, red pepper flakes, and honey.

4. Assemble the Salad: In a large bowl, combine the pasta, vegetables, vinaigrette, chicken, herbs, queso fresco, shallots, olives, sliced almonds, and a pinch of red pepper flakes. Gently toss to ensure everything is well-coated with the vinaigrette. Let the salad rest for at least an hour in the refrigerator before serving to allow the flavors to meld together.

This Chicken Pasta Salad with Grapes

& Queso Fresco is a delightful combination of fresh ingredients and bold flavors, perfect for any occasion. The juicy grapes add a burst of sweetness, while the creamy queso fresco and crunchy almonds provide a wonderful texture contrast. Enjoy this vibrant and satisfying dish, whether you’re hosting a summer picnic or preparing a quick weeknight meal. Serve chilled and watch it become a favorite among your family and friends!