Description
A refreshing Herby Lemon Chicken Pasta Salad, perfect for warm days. It’s loaded with chicken, fresh herbs, and a tangy lemon dressing.
Ingredients
Scale
- 2 (8-ounce) boneless skinless chicken breasts (about 1 pound)
- 1/2 tablespoon avocado oil
- 1/21/2 teaspoon lemon juice
- 11/2 teaspoon fine sea salt
- 1/21/2 teaspoon fresh ground black pepper
- 1/21/2 teaspoon onion powder
- 1/21/2 teaspoon garlic powder
- 8 ounces bowtie (farfalle) pasta
- 1/4 cup quality extra virgin olive oil
- zest and juice of 1 large lemon
- 1/2 cup chopped fresh herbs (I used parsley & dill)
- 1 small shallot bulb, finely diced
- 1/2 cup freshly grated parmesan cheese
- salt & fresh ground black pepper to taste
Instructions
- Cook Chicken & Rest: Start by seasoning the chicken breasts with avocado oil, lemon juice, salt, pepper, onion powder, and garlic powder. Cook the chicken in the air fryer until it is golden brown and cooked through, about 16 minutes. You will know it is done when it smells heavenly and the juices run clear. Allow the chicken to rest for 5 minutes before slicing; resting helps retain those tasty juices.
- Prepare Pasta & Rinse: In a large stockpot, boil water and cook the bowtie pasta until al dente, about 8 minutes. Once the pasta is done, drain it and rinse it under cold water. The rinse stops the cooking process and keeps the pasta from turning mushy. The pasta should feel cool to the touch once rinsed.
- Chop Herbs & Veggies: While the chicken and pasta are cooking, chop fresh herbs and finely dice the shallot bulb. Aim for bite-sized pieces for ease when eating, but do not chop too small, as this could make the herbs lose flavor in the final mix.
- Mix Everything Together: In a large bowl, combine the sliced chicken, pasta, chopped herbs, and diced shallot. Pour in the olive oil, lemon zest, and remaining lemon juice. Mix well to ensure the colors and textures mingle beautifully.
- Taste & Adjust Seasoning: Taste the salad and add additional salt, pepper, or lemon juice as needed. Adjusting the seasoning is essential to ensuring the flavors of the salad are well-balanced.
- Chill & Serve: Let the pasta salad chill in the fridge for at least 30 minutes to allow the flavors to meld beautifully. Drizzle with more olive oil if it seems dry before serving. Note that it should not be left for too long in the fridge as it can lose that fresh taste.
Notes
- Storage Tips: Store leftovers in the refrigerator in an airtight container for up to 4 days. If the pasta salad appears dry after chilling, drizzle with additional olive oil and mix before serving.
- Expert Tips: Use a meat tenderizer to ensure even thickness in the chicken for uniform cooking. To avoid dry chicken, use a meat thermometer to verify that it reaches 165 degrees F. For perfect pasta texture, drain and rinse quickly after cooking to prevent mushiness.
- Reheating Instructions: This salad is best served cold. If desired, allow to reach room temperature before serving instead of reheating.
- Serving Suggestions: Serve with a side of fresh fruit salad, sliced veggies and dip, or complement with a light dessert like brownie bites.
- Recipe Variations: You can replace chicken with shrimp or chickpeas for a different flavor profile. Adding blanched asparagus can provide an extra crunch. Experiment with different herbs such as basil or cilantro for added flavor.
- Ingredient Notes: Select fresh herbs for the best flavor in your salad. You can substitute equal measures of dried herbs in a pinch, but the flavor will be different. Freshly grated parmesan cheese will yield better results than pre-grated cheese for enhanced flavor and texture in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 0g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 0mg