Description
A refreshing Mediterranean-inspired salad with roasted chicken breast, al dente pasta, and a homemade lemon herb dressing. The bright citrus and herb flavors pair perfectly with crusty chicken and crisp vegetables for a protein-packed meal ideal for summer or quick weeknights.
Ingredients
2 lbs boneless, skinless chicken breast
12 oz rotini or penne pasta (gluten-free optional)
2 lemons (juice and zest)
1/4 cup fresh chopped parsley
3/4 cup extra virgin olive oil
2 cloves minced garlic
1/2 cup Kalamata black olives
1 small red onion, thinly sliced
Instructions
Cook pasta in salted boiling water until al dente
Rinse pasta under cold water to stop cooking
Pat chicken dry and season with salt and pepper
Grate lemon zest and juice both lemons
Finely chop parsley and mince garlic
Slice red onion into half-moons
Preheat oven to 375°F (190°C)
Roast chicken for 25 minutes until golden
Let chicken rest 5 minutes, then slice into 1/4-inch pieces
Whisk lemon juice, zest, minced garlic, and olive oil for dressing
In large bowl, combine cooled pasta, chicken, onions, olives, and herbs
Add salt to dressing and stir in 1/4 cup water to thin
Pour dressing over mixture and toss thoroughly
Refrigerate at least 30 minutes before serving
Notes
Add 2 tbsp reserved pasta water for extra moisture
Use halal-certified chicken to ensure dietary compliance
Dressing can be prepared up to 2 days in advance
Optional: Substitute cherry tomatoes for added tang
Pasta optional: Rotini or elbow macaroni work best
Chill dressing until it reaches ideal consistency
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 4.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg