Chicken Pasta Salad
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
468 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Pasta Salad
Report
Easy to make chicken salad made with chicken breast and tossed with veggies and pasta. Full of flavor, and packed with veggies and chicken.
Share:
Ingredients
- 4 boneless skinless chicken breasts
- 1½ tablespoons olive oil
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 12 ounce Dry Penne or Fusilli Pasta use whole grain pasta, or gluten-free
- 2-3 tablespoons chopped fresh thyme
- 2 tablespoons fresh chopped oregano or dried
- 2 Cups cherry tomatoes halved
- 1 yellow bell pepper seeds removed, thinly sliced
- ½ Cup green olives sliced in half
- 1 medium red onion thickly sliced
- ⅓ Cup ground parmesan cheese
- 3 Cups packed arugula roughly chopped
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 garlic cloves pressed or minced
- pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- In a small bowl, add all the dressing ingredients ( 4 tablespoons Extra Virgin Olive Oil, 2 tablespoons White Wine Vinegar, 1 teaspoon Honey, 1 Garlic Cloves, Pinch crushed red pepper flakes, and Kosher salt and freshly ground black pepper) and whisk until well combined. Set aside.
- Meanwhile, cook the 12 ounce Dry Penne or Fusilli Pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water, and transfer to a large mixing bowl. Set aside.
- While the pasta is cooking, prepare the chicken. Slice the 4 Boneless Skinless Chicken Breasts crosswise to create long (0.5-inch thick) strips.
- In a mixing bowl, combine 1 tablespoon of the 1½ tablespoons Olive Oil with the 2-3 tablespoons Chopped Fresh Thyme, 2 tablespoons Fresh Chopped Oregano, 4 Garlic Cloves (minced), and a pinch of Kosher salt and freshly ground black pepper
- Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
- Transfer the chicken along with any accumulated juices to the pasta bowl. Add the 1 Yellow Bell Pepper (chopped) and 1 medium Red Onion (diced), 2 Cups Cherry Tomatoes (halved), ½ Cup Green Olives (halved), ⅓ Cup Ground Parmesan Cheese, and 3 Cups Packed Arugula.
- Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.
Notes
- Substitutes:
- Storage:
- Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- Any shape or type of pasta. Use whole grain or whole wheat. You may also use lentil pasta.
- Spinach in place of arugula
- Any olives
- Maple syrup in place of honey
- Any tomatoes cut small.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
45g
(15%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
53mg
(18%)
Sodium
358mg
(15%)
Potassium
543mg
(16%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
774IU
(15%)
Vitamin C
56mg
(62%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 358mg | 15% |
| Potassium | 543mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 56mg | 62% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
Other Recipes
You'll Also Love
