Tangelo Chicken Pasta Salad
1/4 cup extra virgin olive oil
1 cup tangelo and lemon juice combined (from 2 lemons and about 4 tangelos)
4 cloves garlic, minced
1⁄3 cup yellow onion, diced
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons fresh oregano, chopped
1/2 teaspoon crushed red pepper flakes
Pinch each of salt and ground black pepper
3/4 pound boneless, skinless chicken thighs
8 ounces cavatappi pasta
1 cup tangelo segments (one medium tangelo)
1 cup red bell pepper, thinly julienned
1 cup sugar snap peas, cut in
1-inch pieces (fresh or frozen)
2 cups fresh spinach, roughly chopped
1⁄3 cup sliced almonds
Prepare the marinade first. Zest and juice the lemons. Zest two of the tangelos, and juice all four. Combine the citrus juices and zest in a blender; add remaining marinade ingredients and blend until smooth. Place half the marinade into a plastic zip lock bag or non-reactive bowl with the chicken thighs and marinate in the refrigerator for approximately two hours (reserve the remaining half of the marinade to use as dressing for the pasta salad).
Preheat the oven to 400°F. Remove the chicken from the marinade (discard the used marinade) and roast on a baking tray for 15 to 20 minutes or until internal temperature reaches 165° F. Remove from oven and let cool. Once cool, dice or shred the chicken.
Fill a medium stock pot with salted water and bring to a boil. Cook the pasta according to the package directions, until al dente. Drain, rinse and cool the pasta. In a large bowl, toss the chicken, pasta, almonds and prepared vegetables with one cup of dressing and serve.
For a refreshing light lunch, accompany this salad with a cup of lentil soup, or serve on a bed of greens. Substitute rosemary, thyme or basil for the oregano if desired.