Chicken and Pasta Salad with Raw Vegetables
Bright, fresh, and bursting with flavor, this Chicken and Pasta Salad with Raw Vegetables is the perfect balance of hearty and healthy. Tender, perfectly cooked chicken breast pairs beautifully with al dente pasta, while an array of crisp raw vegetables—like juicy cherry tomatoes, crunchy cucumbers, and vibrant bell peppers—add texture and nutrition. Tossed in a zesty homemade dressing of olive oil, lemon juice, and Dijon mustard, this salad is both light and satisfying. Ready in just 35 minutes, it’s an ideal choice for quick lunches, meal prep, or even a picnic spread. Serve it chilled or at room temperature, and garnish with fresh parsley for a vibrant finishing touch. Whether you're looking for a wholesome dinner or a colorful dish to brighten your day, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 cups Penne or rotini pasta
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 medium Red onion
- 4 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, heat a skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and allow to cool before slicing into bite-sized pieces.
Wash and prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red bell pepper, shred the carrot using a grater, and thinly slice the red onion.
In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.
In a large bowl, combine the cooked pasta, sliced chicken, and prepared raw vegetables. Pour the dressing over the top and toss well to combine.
Chop the fresh parsley and sprinkle it over the salad for garnish.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad. Enjoy!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.0 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2350 mg | 50% | |
*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.
