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Seared Chicken & Pasta Salad

with Tomatoes, Cucumbers, & Creamy Dressing

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this summer-friendly dish, we’re serving seared chicken over a seasonal accompaniment of creamy pasta salad, which gets deliciously varied flavors and textures from bites of plump tomatoes, roasted peppers, and crunchy cucumbers.

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Seared Chicken & Pasta Salad with Tomatoes, Cucumbers, & Creamy Dressing
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instructions
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared cucumbers, tomatoes, and white bottoms of the scallions. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board.

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned cucumbers and tomatoes, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared cucumbers, tomatoes, and white bottoms of the scallions. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned cucumbers and tomatoes, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!

Finish the pasta & serve your dish: