A delicious chicken and artichoke pasta salad that is gluten-free and dairy-free. Loaded with greens, chicken, briny artichoke, olives, and capers, this dish is perfect for batch cooking or potlucks.
1: Preheat oven to 400°F.
2: Line a baking sheet with parchment paper, add chicken breasts, and season both sides generously with salt and pepper.
3: Bake chicken until internal temperature hits 165°F, about 20 minutes.
4: Remove from oven and let cool before slicing into ½ inch cubes.
5: Add 2 tbsp kosher salt to 4 quarts of water and bring to a boil over medium-high heat.
6: Add pasta to boiling water and cook to al dente according to packaging instructions, then strain and set aside.
7: To make pesto, add basil, garlic, 1 tsp salt, and pine nuts to a food processor and blend until finely chopped.
8: Gradually add olive oil while blending.
9: In a large bowl, add chicken, pasta, artichoke hearts, olives, capers, and arugula, then drizzle with pesto.
10: Toss well to combine.
