Looking for some healthy meal inspiration? You have to try this Gluten-Free Chicken Parmesan Pasta Salad! It's everything you know and love about chicken parmesan, but lightened up, tossed with fresh arugula, grape tomatoes, and served with gluten-free pasta.
12OuncesGluten-Free PastaI used Jovial brown rice Fusilli.
4-6CupsArugula
1CupTomato Sauce
1 CupGrape TomatoesCut in half.
½CupFresh BasilChopped.
2TablespoonsOlive Oil
Chicken Cutlets
1PoundChicken Breast
2Eggs
¼CupCassava Flour
3TablespoonsCoconut Flour
½TeaspoonSalt
¼TeaspoonBlack Pepper
Instructions
Chicken Cutlets
Place a large non-stick frying pan on medium high heat. Add a little oil to the pan - coconut oil, olive oil, or avocado oil will work! (You only need about 1-2 tablespoons of oil.)
To prepare the breading, whisk together the cassava flour, coconut flour, garlic powder, salt, and black pepper.
In a separate bowl, whisk together the eggs.
Then, dip a piece of chicken into the egg wash, into the flour mixture, back into the egg wash, and back into the flour mixture. Place the chicken into the pre-heated frying pan. Repeat for each piece of chicken.
Cook for about 5 minutes on each side if you're using small pieces of chicken. If you're using thicker chicken breast, it will take closer to 8 minutes on each side. (The bottom should be golden brown.) Place them on a plate to rest while you prepare the rest of the salad.
Pasta
Boil water in a medium sized pot for the pasta. Once it's boiling add a generous amount of salt, and pour in the pasta.
Cook according to the box directions - usually I like my pasta al dente, but for pasta salad you can cook it a little longer so it's soft.
Drain the pasta, and add it back into the pot. Stir in some olive oil so it doesn't stick.
Assembling the Pasta Salad
Add cooked pasta, arugula, chopped basil, and grape tomatoes into a large bowl. Toss with a drizzle of olive oil.
In a separate bowl, chop the chicken cutlets into small pieces, and toss in tomato sauce until full coated.
Finally, add the chicken on top of the pasta salad, and serve warm! (It can also be served chilled.)
Notes
Helpful Tips
I usually make extra chicken cutlets to save on the side for lunch the next day.
Feel free to add more or less tomato sauce! I like to just cover the chicken with sauce, but you can also add some in with the pasta if you'd like.
If you're not a fan of arugula, you can serve this pasta salad with romaine lettuce!
Add a generous amount of salt and pepper when you toss all the salad ingredients together.
Personally, I like serving this pasta salad warm, but you can also serve it chilled! Just note that gluten-free pasta made with rice will harden as it chills. (That's why I suggest cooking it until it's a little softer.)
I know this recipe has the word "parmesan" in the title, but I actually don't use any cheese! If you'd like to add some dairy-free cheese, or regular cheese, feel free!
How to store leftovers
Store leftovers in an air tight container in the refrigerator for up to 5 days. I like using glass containers, but any container with a cover would work. When serving leftovers, lightly re-heat, and toss with fresh arugula. You can also serve chilled.