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Chicken-Tarragon Pasta Salad

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Servings: Serves 4

Cook Time: 14 minutes

Prep Time: 20 minutes


Chicken-Tarragon Pasta Salad
1/2 lb Pasta, penne, whole wheat, dry, pkg
2 tablespoon Pine nuts
2 tablespoon White wine vinegar
1/2 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground
2 tablespoon Fresh tarragon
1/4 cup Olive oil
14 oz Marinated artichoke hearts, drained and quartered
6 oz Hearts of palm, cut crosswise into 1/4 inch thick rounds
1/2 each Medium green bell pepper, seeded, cut into 1 inch pieces
1/2 each Medium red bell pepper, seeded and cut into 1" pieces
6 tablespoon Fresh lemon juice
3/4 lb Cooked chicken breast, cut into bite-size pieces


This salad offers a brightly flavored lunchtime package of whole grains, fiber-rich artichoke hearts, and crunchy peppers. For a vegetarian pasta salad, substitute 1 (15-oz.) can rinsed and drained chickpeas. If the salad seems a bit dry after a couple days in the refrigerator, add a squirt of lemon juice to refresh it.
1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add penne or ziti. Stir pasta well, and cook for about 10 to 12 minutes, stirring once or twice, until just tender, or al dente. Drain, rinse with cool water, and place in a large bowl.
2. While pasta is cooking, toast pine nuts in a dry skillet over medium-high heat, stirring constantly to prevent burning, about 1 to 2 minutes. Set aside.
3. In a small bowl, combine vinegar, salt, pepper, and tarragon. Gradually whisk in olive oil. Drizzle over pasta, then add chicken, artichokes, hearts of palm, and green and red bell pepper. Add lemon juice and reserved pine nuts, and toss to combine well. Refrigerate at least 1 hour before serving to allow flavors to meld. Store in an airtight container in refrigerator for up to three days. Serve chilled or at room temperature.
Ziti pasta can be used in place of penne pasta. 2 tsp. dried tarragon may be used in place of 2 Tbsp. fresh tarragon. Taste of Inspirations is the chicken of choice for this recipe.
Source: Hannaford fresh Magazine, March - April 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 417 kcal (20%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 9 g (45%)
Cholesterol 0 mg (0%)
Sodium 348 mg (14%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 15 g (60%)
Protein 18 g (30%)
Vitamin A 381 IU (7%)
Vitamin C 41 mg (68%)
Calcium 49 mg (0%)
Iron 11 mg (18%)

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