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Lemon Herb Chicken Pasta Salad

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  • Author: lima
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean
  • Diet: Gluten-Free (if using gluten-free pasta)

Description

A vibrant Mediterranean-inspired dish combining tender seasoned chicken, perfectly cooked pasta, and fresh vegetables in a zesty lemon herb dressing.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 pound rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup pine nuts, toasted (optional)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Season the chicken breasts with garlic powder, oregano, basil, salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until cooked through. Let cool for 10 minutes before slicing.
  2. Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
  3. Dice the cucumber, halve the cherry tomatoes, and slice the red onion. Chop the sun-dried tomatoes, fresh basil, and parsley. Toast pine nuts in a dry skillet for 2-3 minutes.
  4. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, oregano, salt, pepper, and dill.
  5. In a large mixing bowl, combine the pasta, chicken, tomatoes, cucumber, onion, olives, and sun-dried tomatoes. Pour the dressing over and toss gently. Add herbs, feta, and pine nuts, then toss again.
  6. Refrigerate for at least 30 minutes before serving.

Notes

Let chicken rest before slicing to retain juices and prevent dry meat. Dressing can be made ahead and stored in the refrigerator.

Nutrition

  • Serving Size: 1 serving
  • Calories: 485
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 90mg

Find it online: https://www.bestchickenrecipes.net/lemon-herb-chicken-pasta-salad/