Description
A vibrant, protein-packed Italian salad combining tender chicken, al dente pasta, fresh tomatoes, olives, and zesty vinaigrette. Perfect for summer meals or quick dinners with bold Mediterranean flavors and satisfying texture contrasts.
Ingredients
2 chicken breasts (6 oz each)
10 oz pasta (penne or fusilli)
1.5 cups cherry tomatoes
1/2 cup Kalamata olives
3/4 cup vinaigrette (balsamic vinegar, olive oil, Dijon mustard)
1 small red onion
2 tbsp olive oil
1 garlic clove (optional)
1/2 cup bell peppers (optional)
Instructions
Slice chicken breasts into 1/4″ strips. Chop cherry tomatoes and red onion. Drain olives.
Bring 3 quarts salted water to a boil. Cook pasta 2-3 minutes less than package instructions. Drain and toss with 1 tbsp olive oil.
Heat skillet over medium-high heat. Sauté garlic 30 seconds, add chicken and cook 5-6 minutes per side. Let rest 5 minutes before slicing.
In a large bowl, combine cooked pasta, cherry tomatoes, olives, red onion, bell peppers (if using), and sliced chicken.
Whisk vinaigrette ingredients in a separate bowl. Toss salad with dressing gradually until well coated.
Notes
Substitute chicken thighs for breasts for richer flavor.
Use gluten-free pasta if needed.
Green olives can replace Kalamata olives.
Add bell peppers for extra crunch.
Store leftovers in airtight containers for up to 24 hours.
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg