Gatehouse Chicken Pasta Salad
Bright, fresh, and packed with irresistible flavors, the Gatehouse Chicken Pasta Salad is the perfect crowd-pleaser for any occasion. This vibrant dish combines tender, golden-browned chicken breast, al dente penne pasta, and a medley of crisp vegetables like red and yellow bell peppers, cucumber, and cherry tomatoes. Tossed in a creamy yet tangy dressing made with Greek yogurt, zesty lemon juice, and Dijon mustard, this salad strikes the perfect balance between indulgence and refreshment. Garnished with a sprinkle of fresh parsley, this quick-to-prepare recipe is ideal for meal prep, potlucks, or a no-fuss lunch that satisfies. Serve it chilled for a flavorful experience that’s as good for entertaining as it is for everyday dining. Keywords: chicken pasta salad, creamy dressing, healthy lunch recipe, colorful ingredients.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 12 oz penne pasta
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 1 small red onion
- 0.5 cup mayonnaise
- 0.5 cup Greek yogurt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and rinse with cold water to cool the pasta. Set aside.
While the pasta is cooking, season the chicken breasts with a pinch of salt and black pepper. Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side, or until fully cooked and golden brown. Let the chicken cool, then dice into bite-sized pieces.
Chop the red bell pepper, yellow bell pepper, cucumber, and red onion into small, uniform pieces. Halve the cherry tomatoes. Roughly chop the parsley.
In a small bowl, mix together mayonnaise, Greek yogurt, lemon juice, dijon mustard, garlic powder, salt, and black pepper until smooth. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked pasta, diced chicken, chopped vegetables, and parsley. Pour the dressing over the ingredients and toss until everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 23.3 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3462 mg | 74% | |
*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.
