My Chicken Pasta Salad
Elevate your next meal with "My Chicken Pasta Salad," a vibrant and satisfying dish that's perfect for family dinners or casual get-togethers. This recipe combines perfectly cooked penne pasta with tender, golden-browned chicken breasts seasoned with garlic powder for a savory kick. Fresh grape tomatoes, crisp cucumber, zesty red onion, and a generous helping of baby spinach add a burst of color and crunch, while a creamy homemade dressing made from mayonnaise, Greek yogurt, lemon juice, and honey ties everything together beautifully. Finished with fragrant dill and parsley, this chilled chicken pasta salad is as refreshing as it is flavorful. Ready in just 40 minutes, it’s a versatile choice for a wholesome main course or delightful side dish. Perfect keywords: chicken pasta salad, creamy dressing, quick meal, chilled salad recipe.
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Recipe Information
Ingredients
- 200 grams penne pasta
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 1 cup grape tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 2 cups baby spinach
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon dried dill
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts evenly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let them rest for 5 minutes before slicing into thin strips.
Meanwhile, chop the grape tomatoes in half, dice the cucumber, thinly slice the red onion, and set aside.
In a large mixing bowl, combine the cooked pasta, chicken strips, tomatoes, cucumber, red onion, and baby spinach.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, dried dill, and the remaining 1/2 teaspoon salt. Stir in the chopped parsley.
Pour the dressing over the pasta and chicken mixture. Toss gently to ensure everything is evenly coated.
Taste and adjust for seasoning if needed. Cover the salad and refrigerate for at least 15-20 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy this delicious chicken pasta salad as a main dish or side!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.4 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2210 mg | 47% | |
*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.
