Chicken Pasta Salad with Lemon Parmesan Dressing Recipe
This Chicken Pasta Salad is a vibrant and flavorful dish combining grilled seasoned chicken breast with al dente pasta, fresh cucumbers, colorful bell peppers, cherry tomatoes, and a zesty homemade lemon parmesan dressing. Perfectly balanced with herbs and a creamy tangy dressing, this salad is ideal for a quick and satisfying meal that serves four in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Salad
- 1 pound Pasta
- 2 large Chicken Breasts
- 1 Cucumber
- 8 oz Cherry Tomatoes
- 1 Red Onion
- 1 Red Bell Pepper
- 1 Green or Yellow Bell Pepper
- 1/4 cup Chopped Parsley
- 2 sprigs Green Onion
Seasoning for Chicken
- 1.5 teaspoons Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Lemon Parmesan Dressing
- 1/2 cup Extra Virgin Olive Oil
- Juice of 1 Lemon (about 3–4 tablespoons)
- 1.5 teaspoons Dijon Mustard
- 3 Garlic Cloves, minced
- 2 teaspoons Honey or Maple Syrup
- 3/4 cup Parmesan Cheese, finely grated
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Make Lemon Parmesan Dressing: In a jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, grated Parmesan cheese, salt, and pepper. Close the lid and shake vigorously until the dressing emulsifies and becomes creamy. If needed, use a milk frother to blend the dressing to a smooth consistency.
- Prepare Grilled Chicken Breast: Pound the chicken breasts to an even thickness using a meat tenderizer. Season both sides evenly with Italian seasoning, paprika, garlic powder, salt, and pepper.
- Grill the Chicken: Heat a grill pan over medium-high heat. Cook the seasoned chicken breasts for 4-5 minutes on each side until fully cooked and nicely charred. Remove from heat, cover with aluminum foil, and let rest for 10 minutes to retain juices.
- Prepare the Salad Base: While the chicken rests, in a large salad bowl, combine cooked pasta, sliced cucumber, diced red and green/yellow bell peppers, chopped red onion, cherry tomatoes, chopped parsley, and sliced green onions.
- Combine Salad and Chicken: Slice the rested grilled chicken breasts into small chunks and add them to the salad bowl.
- Toss with Dressing: Pour the prepared lemon parmesan dressing over the salad as per taste. Toss everything gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Serve the chicken pasta salad immediately or chill for a short while if preferred. Enjoy as a refreshing and hearty meal.
Notes
- For the best flavor, allow the grilled chicken to rest before slicing to keep it juicy.
- You can substitute gluten-free pasta if needed to make the recipe gluten-free.
- Adjust lemon juice and honey to taste for balancing acidity and sweetness in the dressing.
- This salad is perfect for meal prep and tastes great cold or at room temperature.
- You can add a handful of baby spinach or arugula for extra greens.
