Assorted food items including pasta, pickles, and hot dogs on a checkered tablecloth.

Tarragon, Asparagus & Chicken Rotini Salad

Name: Tarragon, Asparagus & Chicken Rotini Salad
Total time: 25 min
Yield: 6
Ingredients: 1 bunch asparagus, trimmed and cut into 1-inch pieces; 1 box (12 oz) Carbe Diem!™ Rotini; 1 pasteurized egg yolk; 1 garlic clove, minced; Juice and zest of 1 lemon; 3/4 cup extra-virgin olive oil; 2 tablespoons whole grain mustard; 1/2 teaspoon sugar; 1/2 teaspoon ground black pepper; 1/2 cup grated Parmesan cheese (2 oz); 1/2 cup chopped fresh tarragon; Kosher salt, to taste; 2 cups shredded rotisserie chicken; 1/2 cup chopped green onions

This bright and herby Tarragon, Asparagus & Chicken Rotini Salad blends tender pasta, juicy rotisserie chicken, and crisp asparagus with a creamy lemon-mustard vinaigrette. Finished with fresh tarragon, Parmesan, and green onions, it's a fresh, protein-packed dish perfect for springtime lunches, picnics, or make-ahead dinners.

25 Minutes
6 Servings
20g Net Carbs
600 Calories

Ingredients

1 bunch asparagus, trimmed and cut into 1-inch pieces
1 box (12 oz) Carbe Diem!™ Rotini
1 pasteurized egg yolk
1 garlic clove, minced
Juice and zest of 1 lemon
3/4 cup extra-virgin olive oil
2 tablespoons whole grain mustard
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese (2 oz)
1/2 cup chopped fresh tarragon
Kosher salt, to taste
2 cups shredded rotisserie chicken
1/2 cup chopped green onions

Nutrition

6 Servings Per serving: Calories 600; Total Fat 35g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 75mg; Sodium 450mg; Total Carbohydrate 46g (Dietary Fiber 26g, Sugars 2g); Protein 26g

% Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 15%; Iron 20%;

Net Carbs = 20 grams

Steps

Prepare a bowl of ice water. Bring a large pot of salted water to boil. Add asparagus and cook until bright green, about 1 minute. Use a slotted spoon or spider to remove immediately to bowl of ice water.
When asparagus has been removed, add rotini to boiling water and cook until al dente, about 13 to 15 minutes. Drain and set aside. Drain asparagus and set aside.
Meanwhile, place egg yolk, garlic and a squeeze of lemon into a large bowl. Whisk until combined. Using a glass measuring cup, add olive oil a drop at a time, whisking constantly, until mixture begins to emulsify. Continue to whisk in olive oil in a slow stream until creamy and completely combined. Whisk in remaining lemon juice and zest, mustard, sugar, pepper, parmesan cheese, and tarragon. Taste and season with salt, pepper or lemon juice as needed.
Add orzo, asparagus and chicken to bowl with dressing. Stir until completely combined. Top with green onions. Refrigerate until ready to serve, up to 1 day, or serve at room temperature.

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