Za’atar Marinated Pasta & Chicken Salad
A flavorful and fresh pasta salad.
Ethan ChlebowskiIngredients
Chicken
- Chicken Breasts225 g1/2 lb
- Salta sprinkle
- Cooking oila drizzle
Za’atar Marinade Dressing
- Olive Oil50 g
- Vinegar, of choice50 g
- Za'atar10 g2 spoonfuls
- Dried oregano5 g a spoonful
- Red Pepper Flakes, 3 g1/2 spoonful
Pasta Salad Components
- Short pasta of choice112 g1 part
- Chickpeas, drained75 g1/2 part
- Parmesan, shaved30 g1/4 part
- Arugula30 g1/4 part
- Tomatoes, chopped30 g1/4 part
- Red Onions, thinly sliced15 g1/8 part
- Pepperoncini Peppers, chopped15 g1/8 part
Method
Step 1: Boil the pasta
the pasta according to package directions (in salted water). While the pasta cooks, make the chicken or prep other ingredients.
Step 2: Sear the chicken
First, thin out the chicken breast(s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.
Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry ).
Add a drizzle of oil to a pan or griddle on high heat and the chicken pieces on each side until cooked through.
Pull the chicken breast off the heat when the internal temp hits 155°F/68°C (so it doesn’t dry out). Let it rest before slicing up to maintain moisture, during which you can mix the sauce.
Step 3: Mix the dressing
Combine all za’atar dressing ingredients in a bowl. If you haven’t already, drain the pasta and gather or prep any remaining ingredients.
Step 4: Combine & finish
Dice up the cooked chicken and add it to a large mixing bowl. Add the drained pasta followed by all of the remaining pasta salad components.
Slowly add in the marinade dressing while tossing everything together. Taste and add more dressing until it has reached your desired seasoning and sauce consistency. Adjust with salt or extra ingredients or spices as needed.
Serve warm or cold.
“Dressing a protein with a flavorful marinade after cooking is faster and more effective than soaking it for hours beforehand. Learn more about this seasoning technique in the original video.”
Ethan ChlebowskiNutritional Information
Show macros split into…
Recommended: 3 servings
FAQ
Can I use different vegetables?
Yes - use whatever kind of vegetables you like. You can also change up the dressing if you like something different, but the 1:1 oil-to-acid base with added spices is a great starting point.