Crispy Pasta Chicken Salad

Sima Kazarnovsky Sima Kazarnovsky
Leave a review

I love a salad with a crisp. Pasta salad isn’t a new concept for Shabbos, but roasting the noodles definitely is. That extra spiced crunch in the bowl really elevates the dish into something playful and unique, with the barbecue-like spices making each bite more enjoyable than the one before. Think Bissli, but in a responsible grown-up food.
Plus, you get roasted tomatoes for that perfect cherry on the top.

1h 40m 7-8
Medium Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Spice Mix

  1. Combine spice mix ingredients. Set aside.

Marinate Chicken and Grape Tomatoes

  1. Place chicken and grape tomatoes ingredients in a ziplock bag. Allow to marinate for at least 30 minutes.

Prepare the Pasta Salad

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.

  2. Spread pasta on the prepared baking sheet. Drizzle with olive oil and sprinkle with the remaining spice mix. Toss the pasta until it’s well coated. Bake for 25–30 minutes, shaking the pan every now and then, until it’s nice and crispy.

Prepare the Chicken and Tomatoes

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Place chicken, tomatoes, and marinade onto a baking sheet. Bake for 22–25 minutes, until the tomatoes look wrinkled and chicken is cooked through.

Prepare the Dressing

  1. Combine the dressing ingredients.

To Serve

  1. Fill a platter with romaine lettuce. Line the vegetables, pasta, and chicken mixture over the lettuce. Drizzle with dressing and enjoy!

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman

Suggested Recipes

Explore

chicken salad crispy pasta pasta salad Sima Kazarnovsky
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments