Pistachio Pesto Vinaigrette:
1. Blend Pistachio Pesto Vinaigrette Ingredients until smooth, creamy, and pourable
Pesto Shortcut:
Using store-bought pesto, loosen with a splash of water, lemon juice, and a little champagne vinegar
Crispy Chicken:
2. Cut chicken into bite-sized pieces
3. Coat chicken with seasoning and oil in a bowl
4. Pan fry over medium high heat for 5 to 6 minutes per side until golden and crispy
5. Finish with lemon zest for extra flavor
Assemble:
This order matters so your salad stays fresh and doesn't get soggy
6. Cook pasta al dente, drain, rinse quickly with cold water, and let cool slightly
7. Add Pesto Vinaigrette to the bottom of each jar
8. Layer in this order for best texture:
chickpeas, tomatoes, pasta, chicken, mozzarella, pickled onions, olives, arugula
9. Seal and refrigerate
10. When ready to eat, shake it up and pour into a bowl