Lemon Grilled Chicken Pasta Salad
Bright, zesty, and perfectly satisfying, this Lemon Grilled Chicken Pasta Salad is a vibrant dish that combines tender grilled chicken, al dente penne pasta, and a medley of fresh vegetables like cherry tomatoes, cucumber, and baby spinach. Tossed in a tangy homemade lemon Dijon vinaigrette, this salad is elevated with crumbled feta cheese and a sprinkle of fresh parsley, delivering a wholesome burst of Mediterranean flavors. Perfect for lunch, dinner, or even meal prep, this recipe is quick to make with just 20 minutes of prep time and features a delightful balance of protein, fresh produce, and bold citrus notes. Whether served warm or chilled, it’s a refreshing crowd-pleaser that’s as healthy as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 4 tablespoons lemon juice
- 6 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 ounces penne pasta
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 2 cups baby spinach
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon zest
Instructions
Pound the chicken breasts to an even thickness. In a small bowl, combine 2 tablespoons of lemon juice, 2 tablespoons of olive oil, minced garlic, oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pour this mixture over the chicken breasts, ensuring they are well coated. Marinate for 30 minutes or up to 2 hours in the refrigerator.
Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat a grill pan or an outdoor grill over medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing into strips.
Cut the cherry tomatoes in half, dice the cucumber, thinly slice the red onion, and roughly chop the spinach. Place these ingredients in a large mixing bowl.
In a small jar or bowl, whisk together the remaining 2 tablespoons of lemon juice, 4 tablespoons of olive oil, dijon mustard, honey, lemon zest, and 1 teaspoon of salt and 0.5 teaspoon of black pepper to make the dressing.
Add the cooked pasta, grilled chicken, and crumbled feta cheese to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
Garnish with freshly chopped parsley. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6022 mg | 262% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.4 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2734 mg | 58% | |
*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.
