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Overhead shot of pasta salad.

Gluten-Free Chicken Parmesan Pasta Salad

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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 6
Calories 400 kcal

Equipment

  • Large Frying Pan
  • Large Mixing Bowl

Ingredients
  

Pasta Salad

  • 12 Ounces Gluten-Free Pasta I used Jovial brown rice Fusilli.
  • 4-6 Cups Arugula
  • 1 Cup Tomato Sauce
  • 1 Cup Grape Tomatoes Cut in half.
  • ½ Cup Fresh Basil Chopped.
  • 2 Tablespoons Olive Oil

Chicken Cutlets

  • 1 Pound Chicken Breast
  • 2 Eggs
  • ¼ Cup Cassava Flour
  • 3 Tablespoons Coconut Flour
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black 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.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 51gProtein: 25gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 424mgPotassium: 483mgFiber: 4gSugar: 3gVitamin A: 856IUVitamin C: 8mgCalcium: 54mgIron: 2mg
Keywords chicken parmesan pasta salad, gluten free pasta salad, gluten-free chicken parmesan, healthy chicken pasta salad
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