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Mediterranean Chicken-Pasta Salad

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This Mediterranean Chicken-Pasta Salad is perfect for lunch or dinner during these hot summer days, a colorful pasta salad recipe that comes together in minutes. This recipe is sure to steal the show at any picnic or dinner party, plus, it’s easy and nutritious.

Gather the kids to help you prep, mix and eat!

Mediterranean Chicken-Pasta Salad

Mediterranean Chicken-Pasta Salad
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Ingredients
  1. 1 pound pre-marinated grilled chicken breasts cubed or 1 whole cubed rotisserie chicken
  2. Salt and Pepper to taste
  3. 8 ounces bow tie pasta or Barilla Veggie Rotini Pasta, cooked al dente
  4. 8 ounces feta cheese, crumbled or substitute with fresh Parmesan
  5. 1 cucumber (peeled, seeded, and sliced or chopped)
  6. 1/2 purple onion (medium, sliced or minced)
  7. 15 oz black olives (drained, you can use Kalamata olives if you prefer)
  8. 1 cup grape tomatoes (rinsed)
  9. 1 cup of drained, marinated artichoke hearts
  10. 1/4 cup grated Parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
  2. Gently toss all ingredients, minus pasta, in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add your choice of Italian vinaigrette or Mediterranean dressing and both cheeses and toss. Chill until ready to serve.
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The Chew’s Baked Artichoke Chicken Recipe {video}

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The Chew's Baked Artichoke Chicken

A chicken dinner winner on the Chew, this rustic meal is a keeper! I saw this Baked Artichoke Chicken recipe made on The Chew last year and our family has been enjoying it ever since. It has become one of our families meals. Though it’s simple, quick to prepare and delicious, it’s full of flavor and tastes as though you slaved over the wood stove for hours. The chicken falls right off the bones and the vegetables absorb the flavors of the sauce. I doubled the veggies in our recipe becasue we love vegetables. You can also add potatoes and carrots to this dish for an even more rustic meal.

The Chew's Baked Artichoke Chicken

The Chew's Baked Artichoke Chicken

 

The Chew's Baked Artichoke Chicken
Easy, healthy and tasty baked chicken the whole family will love!
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Ingredients
  1. 3 1/2-4 pound chicken legs and thighs (I only use thighs)
  2. 1 cup artichoke hearts (halved) (I doubled this amount)
  3. 1 medium onion (cut into chunks - to match the artichokes)
  4. 1 pound white button mushrooms (halved or quartered)
  5. 2 tablespoons brown mustard ( I used grey poupon)
  6. 1 clove garlic (minced)
  7. 1/4 cup olive oil
  8. 1/4 cup red wine vinegar
  9. 1/4 cup red wine
  10. 1/4 teaspoon dried basil
  11. 1/4 teaspoon dried thyme
  12. 1/4 teaspoon dried tarragon
  13. 1 bay leaf
  14. salt and pepper (to taste)
Instructions
  1. Preheat oven to 350F. Place chicken, skin side up, in a baking pan. Distribute onion, artichoke and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken.
  2. Bake uncovered for an hour and a half, basting every half hour.
Adapted from Adapted from ABC's The Chew
Adapted from Adapted from ABC's The Chew
Baton Rouge Moms http://batonrougemoms.com/

The Chew's Baked Artichoke Chicken

Artichoke Chicken Dinner