Chicken and Pasta Salad with Blueberries
Brighten up your mealtime routine with this vibrant and refreshing Chicken and Pasta Salad with Blueberries! Combining tender slices of perfectly seared chicken breast, al dente penne pasta, and the burst of sweetness from fresh blueberries, this salad strikes the perfect balance between savory and sweet. Crisp baby spinach, juicy cherry tomatoes, and tangy crumbled feta add layers of flavor and texture, while a zesty homemade lemon-honey dressing ties it all together. Perfect for a light lunch, a picnic dish, or a laid-back dinner, this versatile recipe is as nutritious as it is delicious. Ready in under an hour and packed with wholesome ingredients, this crowd-pleaser is a great way to elevate your salad game. Make it your go-to recipe for a healthy, flavorful meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Penne pasta
- 1 cup Blueberries
- 2 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 10 minutes, then slice into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
In a small bowl, whisk together lemon juice, honey, Dijon mustard, minced garlic, and the remaining 1 tablespoon of olive oil to make the dressing. Season with a pinch of salt and black pepper, if desired.
In a large mixing bowl, combine the cooked pasta, blueberries, baby spinach, cherry tomatoes, and red onion.
Add the sliced chicken and crumbled feta cheese to the mixing bowl.
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
Garnish with chopped fresh parsley and serve immediately or refrigerate for 15-30 minutes to chill and let the flavors meld.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 39.4 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 714 mg | 55% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
