Lemon Chicken Pasta Salad
Bright, refreshing, and packed with fresh flavors, this Lemon Chicken Pasta Salad is the perfect blend of zesty citrus and hearty ingredients. Tender golden-brown chicken breasts, juicy cherry tomatoes, crisp cucumber, and vibrant baby spinach come together with a light, tangy lemon dressing for a dish that feels as wholesome as it is satisfying. Enhanced with the creamy, salty kick of crumbled feta and the herbal freshness of parsley, this pasta salad is an ideal choice for both casual entertaining and quick weeknight dinners. Ready in just 35 minutes, it's a healthy, versatile recipe that can be served immediately or chilled for a refreshing make-ahead meal. Perfect for spring and summer gatherings, this Mediterranean-inspired lemon chicken pasta salad is a flavorful crowd-pleaser you’ll want to make time and again.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 2 pieces garlic cloves, minced
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 8 ounces dry pasta (penne or rotini)
- 1.5 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, thinly sliced
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 0.5 cup feta cheese, crumbled
- 1 teaspoon Dijon mustard
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Add the cherry tomatoes, cucumber, red onion, baby spinach, and parsley to the bowl with the cooled pasta. Toss gently to combine.
Add the sliced chicken and crumbled feta cheese to the pasta mixture.
Pour the lemon dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.3 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2354 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.
