Ingredients:

  • 700 g (1.5 lbs) Boneless, skinless chicken breasts (2 large breasts)
  • 30 ml (2 Tbsp) Olive oil, standard
  • 5 g (1 tsp) Sea salt, fine
  • 2 g (½ tsp) Black pepper, freshly ground
  • 2 g (½ tsp) Dried Italian Herbs (or dried oregano)
  • 450 g (1 lb) Dried short pasta (Fusilli, Rotini, or Penne recommended)
  • 10 g (2 tsp) Sea salt, for boiling water
  • 350 g (12 oz) Cherry or grape tomatoes, halved
  • 200 g (7 oz) Small mozzarella balls (bocconcini or pearls), drained and halved if large
  • 60 g (½ cup) Red onion, very finely diced
  • 30 g (¼ cup) Pine nuts, lightly toasted
  • 240 g (1 cup) Basil Pesto (good quality, jarred or homemade)
  • 60 g (¼ cup) Mayonnaise (full-fat recommended, for stability)
  • 30 ml (2 Tbsp) Fresh lemon juice
  • 5 g (1 tsp) Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Pat the chicken dry. Rub with 1 Tbsp olive oil, salt, pepper, and Italian herbs. Pan-fry, bake, or grill the chicken until the internal temperature reaches 74°C (165°F). Allow the chicken to rest for 5 minutes, then dice it into bite-sized 1-inch pieces. Spread the diced chicken on a plate and allow it to cool completely to room temperature.
  2. Bring a large pot of salted water (2 tsp salt) to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain the pasta immediately in a colander. Rinse thoroughly with cold running water to halt the cooking process and remove excess surface starch. Drain exceptionally well.
  3. In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, tossing constantly, until golden and fragrant. Remove immediately and set aside. Halve the cherry tomatoes, drain the mozzarella balls, and dice the red onion finely.
  4. In a very large mixing bowl, combine the pesto, mayonnaise, fresh lemon juice, and Dijon mustard. Whisk until smooth and well-combined. Taste the dressing and adjust the seasoning with salt and pepper.
  5. Add the cooled, diced chicken, the cold pasta, the halved tomatoes, the mozzarella, and the diced red onion to the dressing bowl. Gently fold the ingredients until everything is evenly coated in the pesto dressing. Cover the bowl tightly and refrigerate for at least 30 minutes, or ideally 2 hours, allowing the flavours to meld.
  6. Before serving, if the salad appears dry (pasta tends to absorb moisture), add a splash (15 ml / 1 Tbsp) of olive oil or another squeeze of lemon juice. Stir in the toasted pine nuts just before serving to maintain their crunch.