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