Boopa’s Pasta Chicken Salad Recipe

Boopa's pasta chicken salad, recipe, Jennifer Drexler

Nothing screams summer like my Boopa’s Pasta Chicken Salad. It is NOT your typical chicken salad. This dish is so versatile you can make it with just the veggies, if you are a vegetarian; do a gluten-free version with your pasta choice, and it can even be made with all organic ingredients! 

Boopa’s Pasta Chicken Salad is PERFECT for that summer gathering, or really any time of year. It can also substitute for a healthy dinner! After all, who wants to cook in the summer when it’s too hot? And there are those days when you just don’t feel like cooking a complicated meal.

This salad is not too heavy, it packs a good protein punch between the chicken and beans and can even be used as a side dish.

Boopa

Mom always loved to cook. Whether it be a neighborhood party or a family gathering mom always made something delicious.  

She was given the name Boopa by my late nephew Matthew, because he could not pronounce grandma and so ‘Boopa’ stuck for the rest of her life.  

 

Sadly, mom passed away in 2019 but her food lives on. I am so glad that I had asked her for this recipe because it is one of my all time favorites! 

Boopa, Jennifer Drexler
Boopa's pasta salad, recipe, Jennifer Drexler

 

Boopa’s Pasta Chicken Salad Recipe

The best tip for Boopa’s Pasta Chicken Salad recipe is to make it a day beforehand, shake or mix it often and serve it really cold!  Leave it overnight. The longer it sits and marinates the better it is, which means  even the leftovers are pretty damn delicious. 

Boopa's pasta salad, Jennifer Drexler

Ingredients

1/3 cup pine nuts
1 tsp. butter
6 chicken breasts (approx. 1.5 lbs)
2 – 6 oz. jars marinated artichokes hearts
1 – 10 oz. pkg. frozen peas
1/2 lb. fresh mushrooms (sliced)
1 – 2 oz. jar pimento stuffed olives (drained & sliced)
1 – 2 oz. can pitted black olives (drained & sliced)
1 – red or green pepper cut to thin strips

1/2 cup chicken stock
1 lb. linguine (cooked & drained – al dente)
1 – 15 oz. can garbanzo beans
1/2 cup olive oil
2 TBSP red wine vinegar
1/4 cup parsley
2 tsp. Dijon mustard
salt, pepper and garlic powder (to taste)
1/2 tsp. curry powder

Prep

Combine pine nuts and butter and cook until pine nuts are browned – then allow to cool

Put chicken skin side up in chicken stock – cover & cook until tender, turn once.

DO NOT OVERCOOK!

Drain and discard the skin then cut the chicken breast into bite-sized pieces.

Combine pine nuts, chicken, linguine, beans, artichokes, peas, mushrooms and olives in a large bowl. Toss to blend.
Boopa's pasta salad, recipe, Jennifer Drexler

Combine oil, vinegar, parsley, Dijon mustard, curry powder, salt, pepper, and garlic powder in a small bowl. 

Mix well.

Pour over salad. Toss well. Refrigerate until it’s ready to serve.

For best results, make this the day before you want to serve it.

 

Enjoy!

I’d love to hear from you especially if you’ve tried Boopa’s Pasta Chicken Salad recipe. Leave a comment below. Check out WildOne Forever’s Food & Drink section for more recipes!

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Jennifer Drexler

Jennifer Drexler is a Disney performer, dance professional, IT Project management, to all-encompassing Administrative professional; a "Jenn of all trades." She is sharing her experience, stories, recipes, and travel. When not working or traveling, this vintage junkie is dancing in her mom cave to the tunes in her '62 Seeburg Jukebox. Jennifer currently lives in Florida with her husband, daughter and her dog Buddy.

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