Description
A refreshing and vibrant Lemon Chicken Pasta Salad combining tender chicken, al dente pasta, fresh vegetables, and a zesty lemon dressing, perfect for a light lunch or picnic dish.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast (diced or shredded)
- 2 cups dry pasta (penne, rotini, or bowtie pasta work well)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/4 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Chicken: If not using pre-cooked chicken, cook the chicken breasts by seasoning them with salt and pepper and grilling or pan-frying until fully cooked (internal temperature of 165°F). Let the chicken cool slightly before dicing or shredding it.
- Make the Dressing: In a small bowl or a jar with a lid, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, and dried oregano. Whisk or shake until well combined. Season with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Finish and Serve: Sprinkle the chopped fresh parsley over the top of the salad and give it one last gentle toss. Serve immediately or refrigerate for an hour to allow the flavors to meld together.
Notes
- Use any short pasta shape you prefer like penne, rotini, or bowtie for best results.
- Pre-cooked rotisserie chicken can save time and is a great shortcut for this salad.
- Adjust the amount of lemon juice and honey to balance tanginess and sweetness to your taste.
- This salad is best served chilled or at room temperature and can be refrigerated for up to 2 days.
- For a gluten-free version, substitute regular pasta with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
