Shells Warm Chicken Salad
Elevate your dinner table with this hearty and flavorful Shells Warm Chicken Salad, a delightful fusion of tender pasta, juicy pan-seared chicken, and vibrant vegetables. Perfectly cooked medium shell pasta forms the base, mingling with sautéed cherry tomatoes, wilted baby spinach, and sweet red onion—all brought together with a zesty homemade balsamic Dijon dressing. Topped with melted Parmesan cheese and a sprinkle of fresh parsley, this warm salad has layers of flavor in every bite. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights when you want a wholesome, satisfying meal. Serve it as a main course or pair it with crusty bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 12 ounces medium shell pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach leaves
- 0.5 pieces red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
While the pasta cooks, season both sides of the chicken breasts with a pinch of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Cook for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
Stir in the baby spinach leaves and sliced red onion, cooking for an additional 1-2 minutes until the spinach wilts slightly.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, reserved pasta water, and a pinch of salt and pepper to make the dressing.
Add the cooked pasta and sliced chicken to the skillet with the vegetables. Pour the dressing over the mixture and toss everything gently to combine and coat evenly.
Remove the skillet from heat and sprinkle the shredded Parmesan cheese on top. Toss lightly to melt the cheese into the salad.
Serve warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 32.8 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 582 mg | 45% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2937 mg | 62% | |
*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.
