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Chicken Pasta Salad


    • 4 Boneless Skinless Chicken Breasts
    •  Tbsp Olive Oil
    • 4 Garlic Clove minced
    • Kosher salt and freshly ground black pepper
    • 12 oz Dry Penne or Fusilli Pasta use whole grain pasta, or gluten-free
    • 2-3 Tbsp Chopped Fresh Thyme
    • 2 Tbsp Fresh Chopped Oregano or dried
    • 2 Cups Cherry Tomatoes halved
    • 1 Yellow Bell Pepper seeds removed, thinly sliced
    • ½ Cup Green Olives sliced in half
  • 1 medium Red Onion thickly sliced
  •  Cup Ground Parmesan Cheese
  • 3 Cups Packed Arugula roughly chopped


  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp White Wine Vinegar
  • 1 Tsp Honey
  • 1 Garlic Cloves pressed or minced
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper


  • In a small bowl, add all the dressing ingredients and whisk until well combined. Set aside.
  • Meanwhile, cook the pasta in a pot of boiling salted water, according to the package directions. Drain, rinse with cold water and transfer to a large mixing bowl. Set aside.
  • While the pasta is cooking, prepare the chicken. Slice the chicken breasts crosswise to create long (0.5-inch thick) strips.
  • In a mixing bowl, combine 1 tablespoon olive oil with the thyme, oregano, garlic, and a pinch of salt and pepper.
  • Add in the chicken pieces and stir to coat. Heat a large non-stick pan over medium heat. Add the chicken in a single layer, and cook for 6-8 minutes, or until cooked through and golden on the sides.
  • Transfer the chicken along with any accumulated juices to the pasta bowl. Add the pepper and onion, cherry tomatoes, olives, parmesan, and arugula.
  • Pour over the dressing and toss to combine. Season to taste with more salt and pepper, if necessary, and serve warm or chilled.