Mediterranean Lemon Chicken Pasta Salad
A vibrant salad featuring tender chicken, rotini pasta, chickpeas, and a blend of fresh Mediterranean vegetables, all drizzled with zesty lemon.
Ingredients
For the Salad
- 8 oz dry rotini pasta Cook according to package directions.
- 2 tbsp olive oil For cooking the chicken.
- 2 pcs boneless skinless chicken breasts Lean protein, diced.
- 1 cup chickpeas Drain and rinse before adding.
- 1 tbsp lemon pepper seasoning For seasoning the chicken.
- 1 tsp dried oregano Mediterranean flavor.
- 1/2 tsp kosher salt To taste.
- 1/2 tsp freshly ground black pepper To taste.
- 2 cloves garlic Minced.
- 2 cups fresh spinach Added for color and nutrients.
- 1 cup red bell pepper Diced.
- 1 cup cucumber Diced.
- 1/2 cup red onion Finely chopped.
- 1/2 cup fresh basil Chiffonade-cut.
- 3 tbsp lemon juice Freshly squeezed for brightness.
- 1/2 cup crumbled feta cheese Optional topping.
Instructions
Preparation
- Boil the dry rotini pasta according to package directions, then drain and set aside.
- In a large skillet, warm olive oil over medium heat until shimmering.
- Add the diced chicken to the skillet, cooking until it is thoroughly done and golden brown on all sides, about 7–10 minutes.
- Stir in drained chickpeas, lemon pepper seasoning, oregano, kosher salt, and black pepper, cooking briefly to combine.
- Stir in finely chopped garlic and cook until fragrant, about 1 minute.
- In a large bowl, mix together the chicken mixture and cooked pasta until well blended.
- Gently fold in fresh spinach, diced bell peppers, diced cucumbers, finely chopped red onion, chiffonade-cut basil, and lemon juice.
- Taste the salad and adjust seasoning as necessary, adding feta cheese if desired.
- Enjoy the Mediterranean Lemon Chicken Pasta Salad warm, at room temperature, or chilled.
Notes
For meal prepping, keep the dressing separate until you’re ready to serve to prevent sogginess. Let the salad rest for about 30 minutes after mixing for the best flavor.