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Grilled Chicken Pasta Salad with Lemon Parmesan Dressing Recipe

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4.1 from 46 reviews

This vibrant Chicken Pasta Salad combines tender grilled chicken breast, perfectly cooked pasta, and a medley of fresh vegetables, all tossed in a zesty lemon parmesan dressing. Ready in just 20 minutes, it’s a refreshing and satisfying meal perfect for lunch or a light dinner.

Ingredients

Salad

  • 1 pound Pasta
  • 2 large Chicken Breasts
  • 1 Cucumber, diced
  • 8 oz Cherry Tomatoes, halved
  • 1 Red Onion, thinly sliced
  • 1 Red Bell Pepper, diced
  • 1 Green or Yellow Bell Pepper, diced
  • 1/4 cup Chopped Parsley
  • 2 sprigs Green Onion, chopped

Chicken Seasoning

  • 1.5 teaspoon 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 teaspoon 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

  1. Make Lemon Parmesan Dressing: In a jar, combine extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, grated Parmesan cheese, salt, and pepper. Close the lid tightly and shake vigorously until the dressing is creamy and well mixed. For an extra smooth texture, use a milk frother or blend briefly.
  2. Grill Chicken Breast: Pound the chicken breasts to an even thickness with a meat tenderizer. Season both sides evenly with garlic powder, paprika, Italian seasoning, salt, and pepper. Heat a grill pan over medium-high heat and cook the chicken for 4-5 minutes on each side, until fully cooked and nicely charred.
  3. Rest and Slice Chicken: Remove the grilled chicken from the pan, cover it loosely with aluminum foil, and let it rest for 10 minutes to retain juices. After resting, cut the chicken into small bite-sized chunks.
  4. Prepare Salad Bowl: While the chicken rests, place the cooked pasta into a large salad bowl. Add diced cucumber, red and green/yellow bell peppers, cherry tomatoes, sliced red onion, chopped parsley, and green onions.
  5. Combine and Toss: Add the grilled chicken chunks to the salad bowl. Pour in the prepared lemon parmesan dressing in desired amounts and toss thoroughly to evenly coat all ingredients. Serve immediately for a fresh and flavorful meal.

Notes

  • Pasta can be prepared in advance and chilled for a cold pasta salad variation.
  • Use any type of pasta you prefer; rotini or penne work great.
  • Adjust the amount of honey or maple syrup in the dressing to control sweetness.
  • For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
  • Leftovers can be stored covered in the refrigerator for up to 2 days.

Find it online: https://justsosavory.com/grilled-chicken-pasta-salad-with-lemon-parmesan-dressing-recipe/