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Fresh Lemon Herb Chicken Pasta Salad

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A quick and easy pasta salad featuring tender chicken, fresh herbs, and a bright lemon herb dressing. Perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), trimmed and patted dry
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 8 ounces (225 g) pasta (penne or rotini recommended)
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup extra virgin olive oil
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in the colander to drain well for about 5 minutes.
  2. While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, and 1 teaspoon dried oregano. Place chicken in the hot skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into bite-sized pieces.
  3. In a small bowl or jar, whisk together ¼ cup extra virgin olive oil, juice and zest of 1 lemon, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with salt and pepper to taste. Whisk or shake vigorously until emulsified.
  4. Halve 1 cup cherry tomatoes, dice ½ cup cucumber, finely chop ¼ cup red onion (if using). Chop ¼ cup each of fresh parsley and basil.
  5. In a large mixing bowl, combine the drained pasta, chicken pieces, tomatoes, cucumber, onion, and fresh herbs. Pour the dressing over and toss gently to coat everything evenly. Add ½ cup crumbled feta on top and toss lightly again.
  6. Taste the salad and add extra salt, pepper, or lemon juice as needed. Let the salad sit for 10-15 minutes to allow flavors to meld, or serve immediately for a crisp bite.

Notes

Do not overcook the chicken or pasta to maintain texture. Rinse pasta with cold water to stop cooking and prevent clumping. Toss salad gently to avoid bruising herbs and breaking down feta. Chicken and pasta can be cooked a day ahead and stored separately. Use fresh lemon zest and juice for best flavor. Substitute herbs or pasta types to suit dietary needs or preferences.

Nutrition

Keywords: lemon herb chicken pasta salad, easy lunch recipe, healthy pasta salad, chicken pasta salad, lemon dressing, fresh herbs, quick dinner

Find it online: https://evabakery.com/fresh-lemon-herb-chicken-pasta-salad-recipe-easy-healthy-lunch-ideas/