Dairy-Free Cajun Pasta Salad with Grilled Chicken

Ingredients

• 2 medium Chicken Breasts
• 2 tbsp Cajun Seasoning
• about 450 g Pasta
• 1 medium Bell Peppers
• 1/2 medium Red Onion
• 2 stalks Celery
• 1/2 cup Dairy-Free Mayonnaise
• 1/4 cup Almond Milk
• 2 tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1/4 tsp Hot Sauce
• 2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the 2 medium chicken breasts dry with paper towels. Sprinkle the 2 tablespoons of Cajun seasoning evenly over both sides of the chicken breasts. Preheat a grill to medium-high heat, aiming for a temperature around about 205°C (200°C). Place the seasoned chicken breasts on the hot grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 74°C and the juices run clear when pierced with a knife.
2. 2Carefully remove the grilled chicken breasts from the grill and place them on a clean cutting board. Allow the chicken to rest for 10 minutes; this helps the juices redistribute, keeping the chicken moist. After resting, slice or cube the chicken into bite-sized pieces, about 1.27 cm in size, and set aside.
3. 3Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 450 g of pasta to the boiling water and cook for 10 to 12 minutes, or until the pasta is tender but still firm to the bite. Carefully drain the cooked pasta in a colander, then immediately rinse it under cold running water for 1 to 2 minutes until the pasta is completely cool; this stops the cooking process and prevents sticking. Set the cooled pasta aside in the colander to drain any excess water.
4. 4On a clean cutting board, cut the 1 medium bell peppers into 1.27 cm pieces. Finely chop the 1/2 medium red onion into very small pieces. Slice the 2 stalks of celery into 0.635 cm thick pieces.
5. 5In a separate medium bowl, combine the 1/2 cup dairy-free mayonnaise, 1/4 cup almond milk, 2 tablespoons lemon juice, 1 teaspoon garlic powder, and 1/4 teaspoon hot sauce. Whisk all the ingredients together vigorously until the dressing is smooth and well combined.
6. 6In a large mixing bowl, add the cooled about 450 g of pasta, the cut 1 medium bell peppers, the chopped 1/2 medium red onion, and the sliced 2 stalks of celery. Pour the prepared dressing evenly over the pasta and vegetables. Add the sliced or cubed grilled chicken to the bowl. Gently toss all the ingredients together with a large spoon or tongs until the pasta, vegetables, and chicken are thoroughly coated with the dressing.
7. 7Chop the 2 tablespoons of parsley into fine pieces. Sprinkle the chopped 2 tablespoons of parsley over the assembled pasta salad. Cover the large mixing bowl tightly with plastic wrap or a lid. Place the covered pasta salad in the refrigerator and chill for at least 30 minutes; this allows the flavors to meld and deepen before serving.

Substitutions

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