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Citrus Chicken Pasta Salad

Bright lemon vinaigrette, tender grilled chicken, and savory artichoke hearts come together with Sandridge Fully Cooked Bowtie Pasta in a fresh, craveable cold salad built for grab-and-go, catering, and cold line service alike.

This Citrus Chicken Pasta Salad delivers a light yet satisfying flavor profile anchored by Sandridge Fully Cooked Bowtie Pasta (#166702) and Gordon Choice Sliced Grilled Chicken Breast (#466812), seasoned with Trade East Sassy Savory Chicken Seasoning (#434467) and tossed in a bright lemon vinaigrette. Quartered artichoke hearts add a savory, briny depth, while toasted pine nuts provide texture and fresh basil chiffonade brings an aromatic finish that elevates the presentation. Served cold with no hot-line execution required, this is a versatile, high-margin item that transitions seamlessly from the grab-and-go case to the catering tray to cold line service.

Ingredients

Prep & Assembly:

  1. Season the chicken: In a large mixing bowl, toss Gordon Choice Sliced Grilled Chicken Breast (#466812) with Trade East Sassy Savory Chicken Seasoning (#434467) until evenly coated. Set aside to allow the seasoning to absorb while you prep the remaining components.
  2. Prepare the pasta: Add Sandridge Fully Cooked Bowtie Pasta (#166702) directly from package to a large mixing bowl. If the pasta is cold from refrigeration, no additional prep is needed. If at room temperature, spread on a sheet pan and refrigerate 10 – 15 minutes before proceeding.
  3. Combine the salad: Add seasoned chicken, quartered artichoke hearts, and toasted pine nuts to the pasta. Drizzle lemon vinaigrette over the mixture and toss gently but thoroughly to coat all components evenly. Reserve 2 oz. of vinaigrette for finishing.
  4. Fold in the basil: Add chiffonade basil last and fold in gently to preserve the leaf structure and prevent bruising. Taste and adjust seasoning if needed.
  5. Chill: Cover and refrigerate the assembled salad for a minimum of 30 minutes before service. This allows the vinaigrette to fully absorb into the pasta and the flavors to meld.
  6. Portion and finish: Toss the chilled salad once more before portioning. Plate into 10 oz. servings and drizzle each portion with the reserved vinaigrette just before service to refresh the brightness of the dish.

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