Chicken Penne Salad with Green Beans
Elevate your salad game with this vibrant Chicken Penne Salad with Green Beans, a perfect harmony of hearty, fresh, and tangy flavors. Tender slices of pan-seared chicken breast, al dente penne pasta, and crisp blanched green beans come together in this easy-to-make dish that boasts a refreshing medley of textures. Juicy cherry tomatoes, nutrient-packed baby spinach, and a zesty homemade balsamic vinaigrette infused with Dijon mustard, honey, and garlic add layers of flavor to every bite. Ready in just 40 minutes, this protein-packed pasta salad is ideal for a wholesome lunch, light dinner, or a crowd-pleasing potluck dish. Garnish with Parmesan cheese for a luxurious finishing touch that ties it all together!
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Ingredients
- 2 pieces (boneless, skinless) chicken breast
- 300 grams penne pasta
- 200 grams green beans
- 1 cup (halved) cherry tomatoes
- 2 cups baby spinach
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove (minced) garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup (optional, for garnish) Parmesan cheese
Directions
Step 1
1. Bring a large pot of salted water to a boil.
Step 2
2. Cook the penne pasta according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 3
3. While the pasta is cooking, trim the ends off the green beans and cut them into bite-sized pieces.
Step 4
4. Fill a medium saucepan with water and bring it to a boil. Blanch the green beans for 2-3 minutes until they are bright green but still crisp. Drain and set aside.
Step 5
5. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper on both sides.
Step 6
6. Sear the chicken breasts in the skillet, cooking for 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes, then slice it into thin strips.
Step 7
7. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper to make the dressing.
Step 8
8. In a large bowl, combine the cooked penne pasta, blanched green beans, halved cherry tomatoes, and baby spinach.
Step 9
9. Add the sliced chicken to the bowl and drizzle the dressing over the salad.
Step 10
10. Toss everything gently to combine and ensure the dressing coats all the ingredients evenly.
Step 11
11. Serve the salad immediately, topped with shaved or grated Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1066.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2063.7 |
| Total Fat 64.9g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 228.6mg | 0% |
| Sodium 2561.5mg | 0% |
| Total Carbohydrate 255.3g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 21.2g | |
| Protein 119.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 429.5mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 2168.0mg | 0% |
Source of Calories