Description
Chicken Pasta Salad for summer barbecues or a light lunch. Grilled chicken, tender pasta, and fresh veggies are tossed in a refreshing lemon-herb dressing for a delicious and wholesome meal.
Ingredients
- 1 pound pasta
- 2 large chicken breasts
- 1 cucumber, chopped
- 8 oz cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 red bell pepper, chopped
- 1 green or yellow bell pepper, chopped
- 1/4 cup chopped parsley
- 2 sprigs green onion, sliced
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon (about 3-4 tablespoons)
- 1 1/2 teaspoons Dijon mustard
- 3 garlic cloves, minced
- 2 teaspoons honey or maple syrup
- 3/4 cup Parmesan cheese, finely grated
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. In a jar, add olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, Parmesan cheese, salt, and pepper. Close the lid and shake well until creamy and fully combined.
2. Pound the chicken breasts to an even thickness using a meat tenderizer. Season both sides with garlic powder, paprika, Italian seasoning, salt, and pepper.
3. Heat a grill pan over medium heat and cook the chicken for 4-5 minutes per side until fully cooked. Cover with foil and let rest for 10 minutes, then cut into small chunks.
4. Cook pasta according to package instructions. Drain and let it cool completely.
5. In a large salad bowl, combine cooked pasta, cucumber, cherry tomatoes, red onion, bell peppers, parsley, and green onions.
6. Add the grilled chicken pieces to the bowl. Pour the lemon-herb dressing over the salad to taste and toss everything well until evenly coated. Serve immediately or chill before serving.
Notes
For best flavor, chill the salad for at least 30 minutes before serving.
You can substitute grilled chicken with rotisserie chicken for convenience.
Store leftovers in an airtight container in the refrigerator for up to 3 days.