Grilled Chicken Pasta Salad with Artichoke Hearts
Elevate your summer dining with this vibrant Grilled Chicken Pasta Salad with Artichoke Hearts—a perfect medley of smoky, herb-marinated grilled chicken, tender penne pasta, and bold Mediterranean flavors. Juicy cherry tomatoes, crisp cucumber, tangy artichoke hearts, and crumbly feta cheese come together in every bite, all tossed in a zesty lemon and Dijon vinaigrette. Ready in under an hour, this hearty yet refreshing dish is perfect for picnics, meal prep, or a light dinner. Serve it chilled or at room temperature, and watch it become a crowd-pleaser at any gathering!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 12 ounces Penne pasta
- 14 ounces Canned artichoke hearts (quartered)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 0.5 cup Red onion (thinly sliced)
- 0.25 cup Fresh parsley (chopped)
- 0.5 cup Feta cheese (crumbled)
- 3 tablespoons Lemon juice
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Heat a grill or grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, 1 teaspoon salt, 0.5 teaspoon black pepper, and oregano.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes, then slice into thin strips.
Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the pasta, artichoke hearts, cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Toss gently to combine.
In a small bowl, whisk together the lemon juice, remaining olive oil (2 tablespoons), red wine vinegar, honey, Dijon mustard, 0.5 teaspoon salt, and 0.5 teaspoon black pepper to create the dressing.
Pour the dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly.
Add the grilled chicken strips on top of the salad or mix them in, depending on your preference.
Serve immediately or chill in the refrigerator for up to 2 hours before serving for enhanced flavor. Enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 760 mg | 16% | |
*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.
