Basil Parmesan Chicken Pasta Salad

• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.5 g Salt (¼ tsp)
• 75 g dry Pasta (penne or fusilli) (2.6 oz dry)
• 200 g raw Chicken breast (7.1 oz raw)
• 0.3 g Black pepper (⅛ tsp)
• 10 g Olive oil (¾ tbsp)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Tomato (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)
• 15 g raw Fresh basil (⅔ cup chopped)
• 15 g Lemon juice (1 tbsp)
• 15 g Parmesan, grated (3 tbsp)

You'll need: Large saucepan, Colander, Frying pan, Tongs, Large bowl, Cutting board and knife.

Method

1. Boil and cool the pasta

   Bring the water to a boil with most of the salt. Cook the pasta for the time on the package, until tender with a slight bite, then drain. Rinse it under cold water for 30 seconds and shake it dry.

   Rinsing stops the pasta cooking and washes off the starch that would make the salad gluey.

2. Sear the chicken

   While the pasta cooks, cut the chicken into 2 cm (¾ inch) pieces and season with the pepper and a pinch of salt. Then scrub the board, knife and your hands with soap before you touch anything else. Heat half the oil in the frying pan over medium-high heat and cook the chicken for 6–8 minutes, turning, until golden and 74°C (165°F) inside. Take the pan off the heat and let the chicken rest for 3 minutes.

   Cut open the biggest piece. It should be white all the way through, with no pink.

3. Chop the salad

   Chop the romaine into bite-size pieces, dice the cucumber and tomato, and slice the onion as thinly as you can. Tear the basil leaves in your fingers.

   Tear the basil instead of chopping it. Cut edges turn dark and bitter.

4. Toss the pasta salad

   In the large bowl, toss the pasta and chicken with the chopped salad, the rest of the oil, the lemon juice and the Parmesan, and scrape in the juices from the chicken pan. Serve warm or cold.

   Keep a few Parmesan shavings back and scatter them on top, so the first bite is the cheesiest.

Swaps

• Chicken breast → Turkey breastLeaner and just as quick. Cook it to 74°C (165°F).
• Pasta → Orzo, same dry weightSmaller pieces for a spoonable salad. Boil it 8–9 minutes.