Vinaigrette-Marinated Chicken with Baby Greens & Pasta Salad

Vinaigrette-Marinated Chicken

with Baby Greens & Pasta Salad

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re marinating our chicken tonight in a simple dressing featuring Dijon mustard, garlic, and red wine vinegar, lending it plenty of zesty flavor. Pickled Peruvian peppers—a variety with a unique teardrop shape—make for a tangy-sweet relish for baby greens. (Chefs, you may receive arugula or baby kale.) And for a classic summer side, we’re making a refreshing pasta salad with tube-shaped elicoidali tossed with crunchy bell pepper and celery.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Vinaigrette-Marinated Chicken with Baby Greens & Pasta Salad
Title

Vinaigrette-Marinated Chicken

Prepare the ingredients:
How To: Peel Garlic
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, gently smash 1 clove to flatten. Finely chop the remaining cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the celery. Cut out and discard the stem, ribs, and seeds of the bell pepper; medium dice. Peel the shallot and mince to get 2 tablespoons (you may have extra). Roughly chop the almonds.

2 Marinate the chicken:

To make the marinade, in a large bowl, combine the Italian seasoning, smashed garlic clove, half the mustard, ¾ of the vinegar, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade. Turn to coat. Set aside to marinate for at least 10 minutes.

Marinate the chicken:
Make the pasta salad:
3 Make the pasta salad:

While the chicken marinates, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Return to the pot. Add the celery, bell pepper, mayonnaise, remaining mustard, remaining vinegar, half the shallot, and as much of the garlic paste as you’d like. Stir to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish.

4 Make the relish:

While the pasta cooks, in a large bowl, combine the pickled peppers, almonds, and remaining shallot; drizzle with olive oil and season with salt and pepper.

Make the relish:
Cook the chicken:
5 Cook the chicken:

Remove and discard the smashed garlic clove from the bowl of marinated chicken. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken (letting any excess marinade drip off before adding) and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

6 Dress the baby greens & serve your dish:

To the bowl of relish, add the baby greens; toss to combine. Season with salt and pepper to taste. Divide the cooked chicken and dressed baby greens among 4 dishes. Serve with the pasta salad on the side. Enjoy!

Dress the baby greens & serve your dish:
Browse Steps
1 of 6