Lemon Chicken Pasta Salad

Lemon Chicken Salad

A Greek inspired pasta salad with bright and sunny flavors! Lemon-marinated chicken is tossed with pasta, feta cheese, tomatoes, zucchini or cucumber, red onion and almonds in a tangy lemon dressing.

The lemon dressing also serves as a marinade. A small amount of it is removed and poured over the chicken before grilling or baking. It’s made of fresh-squeezed lemon juice and zest, extra-virgin olive oil, garlic, Dijon mustard, thyme and oregano. So good, you could almost drink it. It helps tenderize the chicken and keep it juicy.

I don’t know if I ever shared my secret for juicy chicken every, single time without fail.Aside from buying the best quality chicken you can afford {I like Bell & Evans}, a George Foreman grill works wonders for searing in juices. It cooks quickly from both sides, so fast that chicken breasts, depending on their size and thickness cook in about 5 minutes. It works wonders on burgers too and I imagine anything else you want to cook on it. I’ve also done veggies. {I’m not an affiliate or being paid to say this. The opinions are my purely own.}

Hooray for pasta-salad-season! That’s a thing, you know. Just like s’mores season, watermelon season and corn-on-the-cob season. They’re all starting real soon. I’m ready.

All except for pasta-salad-season.  . . that starts right here and now.

Greek Lemon Chicken Pasta Salad

Lemon Chicken Pasta Salad

Rating: 51

Prep Time: 30 minutes

Yield: 6 - 8 servings as a side

Lemon Chicken Pasta Salad

A Greek inspired pasta salad with bright and sunny flavors! Lemon-marinated chicken is tossed with pasta, feta cheese, tomatoes, zucchini or cucumber, red onion and almonds in a tangy lemon dressing.

INGREDIENTS:

Dressing & Marinade:
1 teaspoon lemon zest, just the yellow not the pith
1/3 cup fresh-squeezed lemon juice
1 teaspoon dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano, crushed between fingertips
2 teaspoons fresh thyme
2/3 cup extra-virgin olive oil
coarse salt and fresh black pepper, to taste
Salad:
2 large boneless, skinless chicken breasts
8 ounces rotini pasta (or another medium sized pasta like elbows)
1/3 cup thinly-sliced red onion
1 cup (2-3) diced plum tomatoes, seeds removed
1 cup diced zucchini or cucumber, seeds removed
1 cup chopped feta, from a block
1/2 cup sliced almonds

INSTRUCTIONS:

  1. In a small bowl whisk the lemon zest, lemon juice and mustard together until well combined. Whisk in the garlic, oregano and thyme. Drizzle in the olive oil while continously whisking. Season to taste with salt and pepper.
  2. Remove about 1/4 cup of the dressing to a separate bowl. Cover and refrigerate the rest.
  3. Pour the 1/4 cup of dressing over the chicken breasts and let sit 20 minutes or longer. Grill or bake them until cooked through (I use a George Foreman grill). Allow to cool.
  4. Meanwhile, chop the vegetables and cook the pasta to al dente according to package directions. Drain and toss with a little of the dressing to prevent sticking. Allow to cool.
  5. Cut the chicken into bite-sized cubes.
  6. Toss everything together including the remaining dressing together in a large mixing bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/lemon-chicken-pasta-salad/

Lemon Chicken Pasta

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