Food + Drink

Dairy-Free Lemon Chicken and Tuscan Pasta Salad

September 5, 2017

Dairy-free lunch recipe, comin’ right up!

I loathe planning my lunches. It’s the hardest meal for me to plan. I get so tired of sandwiches and chips, but I want something that’s quick and easy. Throw in the complicating factor that I’m on a dairy-free diet because of breastfeeding, and planning lunches becomes a weekly battle.

I’m home to eat lunch on most days but that doesn’t mean I get a long lunch. Usually I scarf something down after I put Audrey down for a nap and before I start my non-baby work (e.g., chores, blog, hair/makeup, etc.). So when I discovered this Tuscan Pasta Salad it hit all the right notes for me – easy, dairy-free, delicious, quick and I can make a bunch of it and it lasts me all week. Here’s the recipe:

Ingredients

1 lb. chicken, cooked and cubed, lemon pepper seasoning to taste
1 lb. pasta noodles cooked al dente (can also make gluten-free pasta)
1 lb. asparagus, blanched and sliced into ½ inch pieces
1 pint cherry tomates, sliced
1 C. marinated artichoke hearts, chopped
1 C. black olives, sliced

DAIRY-FREE CREAMY ITALIAN DRESSING:

¾ C. olive oil
⅓ C. red wine vinegar
¼ C. mayonnaise
¼ C. nutritional yeast
2 cloves garlic, minced
2 t. sugar
2 t. salt
1 and ½ t. black pepper
2 t. dried parsley

Instructions
  1. Sprinkle chicken with lemon pepper seasoning to taste. Cook at 375 degrees for 30-40 minutes (until internal temperature is 165 degrees). When done, cube chicken and set aside.
  2. Boil your pasta in salted water until al dente. Drain and rinse it off with cold water and set it aside in a large bowl.
  3. Cut your asparagus and boil it until it’s bright green and mostly soft (2-3 minutes). Blanche the asparagus by draining the water and dipping the asparagus into ice water. Drain and add it to your pasta bowl.
  4. Dice the olives, tomatoes and artichoke hearts. Add it to the pasta bowl.
  5. For your dressing, add all of the ingredients expect the oil in the blender. Turn on the blender and carefully pour the oil in while it is blending.
  6. Add the chicken to the pasta bowl.
  7. Pour the Italian dressing into your pasta bowl and toss together to coat.

It’s so good and it makes a bunch! It’s a great lunch recipe for those with allergies – you can make it gluten-free, vegan and dairy-free – but it also tastes really good.

Get the original recipe.

Joie de vivre and lunches made easy!

Heather

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