Description
A refreshing and tangy Lemon Chicken Pasta Salad combining tender chicken breast, al dente pasta, fresh vegetables, Kalamata olives, and a zesty lemon dressing. Perfect for a light lunch or a flavorful side dish, this salad balances savory feta cheese and herbs for a Mediterranean-inspired meal.
Ingredients
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, season chicken breasts with salt and pepper. Grill or pan-fry until fully cooked with an internal temperature of 165°F. Let the chicken cool slightly before dicing or shredding it.
- Make the Dressing: In a small bowl or jar with a lid, combine 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 and toss gently to coat evenly.
- Finish and Serve: Sprinkle chopped fresh parsley over the salad and give it a final gentle toss. Serve immediately or refrigerate for an hour to allow flavors to meld before serving.
Notes
- Use cooked chicken breast for convenience or grill/fry fresh chicken as per instructions.
- Rinsing pasta with cold water stops cooking and cools the pasta for a salad.
- Adjust honey and lemon juice in the dressing to balance sweetness and acidity to taste.
- This salad can be made ahead and refrigerated for up to 24 hours.
- Substitute feta cheese with vegan cheese for a dairy-free option.
