Chickpea Casarecce Salad with Chicken in a Lime Vinaigrette

Ingredients:

​2 Box’s, Barilla Chickpea Casarecce 
1 Lb. Chicken breast 
6 Tbsp. Harissa 
4 Tbsp. Canola oil 
6 Tbsp. Lime juice, divided 
4 Cups, Zucchini, ¼ inch slices 
1 Tbsp. Minced Garlic, divided 
4 Cups, Spring mix 
½ Cup Red onion, thinly sliced 
4  Cups, Cherry Tomatoes, halved 2 Tsp. Dijon mustard 
1 Tsp. Salt 
½ Tsp. Cumin, toasted 
½ Tsp. Black pepper 
1 Cup Olive Oil, divided 

Directions:

1. For the vinaigrette mix together 4 Tbsp of lime juice, 2 tsp of garlic, Dijon mustard, salt, cumin, and black pepper together.  Slowly whisk in ½ c. olive oil.
2. Cook pasta according to the directions and set aside.
3. For the chicken mix together Harissa, canola oil, 2 Tbsp lime juice.  Spread over chicken breasts and refrigerate for 2 hours to overnight.
4. Grill chicken on greased grate over medium-high heat for 4-6 minutes on each side or until 165°F.  Let rest 1-2 minutes then cut crosswise.
5. In a skillet over medium heat add zucchini and saute for 1 minute.  Add the garlic and season with salt and pepper.
6. Remove zucchini to a large bowl.  Add Casarecce, spring mix, cherry tomatoes, red onions, and lime cumin vinaigrette.
7. Mix well and top with sliced chicken.

​Recipe and photo courtesy of Barilla