Have you seen anything more beautiful than this Spring Green Goddess Pasta Salad with Blackened Chicken.
The temperatures are rising so…. it’s time for some cool recipes. And what’s cooler than a pasta salad?! Oh just a Green Goddess Pasta Salad with Blackened Chicken…. OBVIOUSLY.
Now, last summer I made kind of a version of this, check the recipe here. And someone famous once said, if it’s not broke- don’t fix it. So we are using the same dressing for this Green Goddess Pasta Salad with Blackened Chicken and then putting a little Spring time twist and then adding some protein with blackened chicken.
Blackened Chicken is made by using a special “blackened” spice blend, coating and then cooking it until it has a nice sear. It’s super delish. You can find a million recipes on the web but here is what I used. And it’s great on so many proteins.
- Onion Powder- 1tbsp
- Garlic Powder- 1 tbsp
- Italian Seasoning- 1 tbsp
- Paprika-2 tbsp
- Salt and Pepper- 1.5 tsp each
You won’t use all of this seasoning in this recipe so be sure to save it for later use!
Anyways this Green Goddess Pasta Salad with Blackened Chicken is fabulous as a cool dinner or lunch time meal to add into the rotation. It’s also great for Spring featuring all things green! Whip this guy up now!
Green Goddess Pasta Salad with Blackened Chicken
With things heating up this Green Goddess Pasta Salad with Blackened Chicken is sure to cool it down in the best way ever! Perfect for lunch or dinner!
- 1 Pound Chicken Tenders, cut into chunks
- 2 tbsp- Blackened Seasoning
- 1 tbsp Olive oil
- 2 tbsp Balsamic Vinegar
- 8-oz Mozzarella Pearls
- 2 cups Arugula
- 1 pound Asparagus, chopped
- 1 package of Pasta of Choice (I used rotini)
- Green Goddess Dressing:
- 2 Anchovy Fillets packed in oil
- 1 Clove of Garlic
- 1/4 cup, Green Onion
- 1/4 cup, Fresh Dill
- 1/4 cup, Fresh Cilantro
- 1/4 cup, Fresh Parsley
- 1/4 cup, Fresh Basil
- 1/2 cup Mayo
- 1/2 cup Greek Yogurt
- Juice from 1 Lemon
- Salt and Pepper
Cook pasta according to box directions. During the last minute, add the asparagus to blanch. Drain cooked pasta and asparagus and run through cold water to cool down. Set aside in fridge.
Mince garlic and anchovies until it becomes a paste. Add minced garlic and anchovy, herbs, lemon juice, mayo, greek yogurt into a food processor and pulse until smooth. Season with salt and pepper to taste. Set aside in fridge to cool
In a bowl add 2 of blackened seasoning, chicken chunks, olive oil, and balsamic vinegar. Mix to coat. Get a skillet hot and sear on one side and flip to cook through. Cook until meat is 165 degrees.
Assemble by adding pasta, asparagus, arugula, mozzarella pearls, and green goddess dressing. Toss to coat. Top with cooked blackened chicken.