Chicken Pasta Salad
Elevate your summer dining with this vibrant Chicken Pasta Salad—a perfect blend of tender penne pasta, juicy seared chicken breast, and crisp, refreshing vegetables like grape tomatoes, cucumber, and red onion. Tossed in a creamy yet tangy homemade dressing made with Greek yogurt, mayonnaise, and Dijon mustard, this salad bursts with flavor while remaining light and satisfying. With a sprinkle of fresh parsley and the option to top it off with parmesan cheese, this easy-to-make recipe is ideal for meal prep, picnics, and parties. Ready in just 40 minutes and served cold, it’s a delicious and wholesome dish that’s sure to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 250 grams penne pasta
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams grape tomatoes
- 1 large cucumber
- 1 small red onion
- 2 tablespoons parsley
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons parmesan cheese (optional)
Instructions
Cook the penne pasta according to package instructions until al dente. Drain, rinse under cold water to cool, and set aside.
Season the chicken breasts with 1 tablespoon of olive oil, lemon juice, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat the remaining olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side until fully cooked and golden brown. Remove from heat and allow to rest for 5 minutes before slicing into strips.
While the chicken cooks, prepare the veggies: halve the grape tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.
In a small mixing bowl, make the dressing by combining mayonnaise, Greek yogurt, Dijon mustard, and the remaining lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until smooth.
In a large salad bowl, combine the cooked pasta, sliced chicken, tomatoes, cucumber, red onion, and parsley.
Pour the dressing over the salad and toss gently to coat everything evenly.
Optionally, sprinkle with freshly grated parmesan cheese for added flavor.
Refrigerate the salad for 30 minutes to allow flavors to meld before serving. Serve cold or at room temperature.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 602 mg | 13% | |
*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.
