Chicken Pasta Salad

4.85 from 46 votes

Easy to make chicken salad made with chicken breast and tossed with veggies and pasta. Full of flavor, and packed with veggies and chicken.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: Rena

Ingredients

4 Boneless Skinless Chicken Breasts
1½ tablespoons Olive Oil
4 Garlic Cloves minced
Kosher salt and freshly ground black pepper
12 ounce Dry Penne or Fusilli Pasta use whole grain pasta, or gluten-free
2-3 tablespoons Chopped Fresh Thyme
2 tablespoons Fresh Chopped Oregano or dried
2 Cups Cherry Tomatoes halved
1 Yellow Bell Pepper seeds removed, thinly sliced
½ Cup Green Olives sliced in half
1 medium Red Onion thickly sliced
⅓ Cup Ground Parmesan Cheese
3 Cups Packed Arugula roughly chopped

Dressing

4 tablespoons Extra Virgin Olive Oil
2 tablespoons White Wine Vinegar
1 teaspoon Honey
1 Garlic Cloves pressed or minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, add all the dressing ingredients ( 4 tablespoons Extra Virgin Olive Oil, 2 tablespoons White Wine Vinegar, 1 teaspoon Honey, 1 Garlic Cloves, Pinch crushed red pepper flakes, and Kosher salt and freshly ground black pepper) and whisk until well combined. Set aside.
Meanwhile, cook the 12 ounce Dry Penne or Fusilli Pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water, and transfer to a large mixing bowl. Set aside.
While the pasta is cooking, prepare the chicken. Slice the 4 Boneless Skinless Chicken Breasts crosswise to create long (0.5-inch thick) strips.
In a mixing bowl, combine 1 tablespoon of the 1½ tablespoons Olive Oil with the 2-3 tablespoons Chopped Fresh Thyme, 2 tablespoons Fresh Chopped Oregano, 4 Garlic Cloves (minced), and a pinch of Kosher salt and freshly ground black pepper
Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
Transfer the chicken along with any accumulated juices to the pasta bowl. Add the 1 Yellow Bell Pepper (chopped) and 1 medium Red Onion (diced), 2 Cups Cherry Tomatoes (halved), ½ Cup Green Olives (halved), ⅓ Cup Ground Parmesan Cheese, and 3 Cups Packed Arugula.
Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.

Video

Notes

Substitutes:

Any shape or type of pasta. Use whole grain or whole wheat. You may also use lentil pasta.
Spinach in place of arugula
Any olives
Maple syrup in place of honey
Any tomatoes cut small.

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition