Description
A zesty, make-ahead dish with tender chicken, al dente pasta, and tomatoes in a herbaceous lemon-based dressing, ready in 30 minutes. Perfect for cold meals or leftovers, it’s adaptable for halal or vegetarian diets using non-alcoholic alternatives.
Ingredients
Chicken breast – 1 lb, skinned, boneless
Penne pasta – 8 oz, whole wheat or gluten-free available
Roma tomatoes – 3 medium, halved
Italian dressing – 1/4 cup, homemade recommended for control
Kosher salt – 1 tsp, adjust to taste
Black pepper – to taste, crushed for more depth
Fresh basil – 1/4 cup chopped, replace with parsley if unavailable
Instructions
Pat chicken dry with paper towels.
Season both sides with kosher salt and black pepper.
Heat olive oil in a skillet over medium-high heat until shimmering.
Cook chicken until 165°F internal temperature, 6-8 minutes per side.
Cook pasta in salted water (1 tsp/gal) until al dente.
Reserve 1/2 cup cooking water before draining.
Combine cooled pasta, halved tomatoes, cooled chicken, and basil in a large bowl.
Drizzle Italian dressing over the salad.
Gently fold ingredients with hands or tongs until evenly coated.
If too dry, add reserved pasta water as needed.
Chill the salad for 15 minutes before serving to let flavors meld.
Notes
Use room-temperature chicken for even cooking—let sit for 15 minutes before heating.
Reserve pasta water to create a perfect vinaigrette emulsion if needed.
Chop fresh basil just before mixing to retain texture.
If avoiding lemons in the dressing substitute with white vinegar or apple cider vinegar.
Avoid overcooking chicken: aim for 160°F and let rest.
Chilling is optional but recommended for best flavor melding.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg