Skinny Italian Chicken Pasta Salad
User Reviews
5.0
21 reviews
Excellent
Skinny Italian Chicken Pasta Salad
Report
EASY, ready in 30 minutes, and feeds a crowd! Juicy chicken, fresh veggies, and pasta are tossed in a light and tangy homemade Italian dressing!
Share:
Ingredients
Italian Dressing
- 2 tablespoons olive oil
- 3 to 4 tablespoons lemon juice
- 3 to 4 tablespoons apple cider vinegar
- 2 to 3 tablespoons honey
- 1 heaping tablespoon Italian seasoning
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste (does not make it spicy but adds lots of flavor)
Pasta Salad
- 12 ounces rotini pasta bowtie or ziti may be substituted
- 2 tablespoons olive oil
- about 1 1/4 pounds boneless skinless chicken breasts diced into bite-sized pieces and seasoned with salt and pepper
- 1 ½ to 2 cups broccoli florets
- 1 yellow or orange bell pepper diced small
- 1 cup Cherry or grape tomatoes halved, (your favorite tomatoes may be substituted)
- 1 cup cucumber diced small
- 2 or 3 green onions sliced into thin rounds
- optional fresh herbs such as basil mint, etc., finely chopped and to taste
Instructions
- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
- Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
- To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
- Add the chicken and the sauce to the pasta bowl.
- Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
- Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
- Salad may be served immediately, or cover and refrigerate until chilled.
Notes
- Salad will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1
Calories
239kcal
(12%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Cholesterol
50mg
(17%)
Sodium
691mg
(29%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 239kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 50mg | 17% |
| Sodium | 691mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
