Lemon Grilled Chicken Pasta Salad

Bright, zesty, and perfectly satisfying, this Lemon Grilled Chicken Pasta Salad is a vibrant dish that combines tender grilled chicken, al dente penne pasta, and a medley of fresh vegetables like cherry tomatoes, cucumber, and baby spinach. Tossed in a tangy homemade lemon Dijon vinaigrette, this salad is elevated with crumbled feta cheese and a sprinkle of fresh parsley, delivering a wholesome burst of Mediterranean flavors. Perfect for lunch, dinner, or even meal prep, this recipe is quick to make with just 20 minutes of prep time and features a delightful balance of protein, fresh produce, and bold citrus notes. Whether served warm or chilled, it’s a refreshing crowd-pleaser that’s as healthy as it is delicious!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 4 tablespoons lemon juice
• 6 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 12 ounces penne pasta
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 2 cups baby spinach
• 0.5 cup feta cheese
• 2 tablespoons fresh parsley
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon lemon zest

Directions

Step 1

Pound the chicken breasts to an even thickness. In a small bowl, combine 2 tablespoons of lemon juice, 2 tablespoons of olive oil, minced garlic, oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pour this mixture over the chicken breasts, ensuring they are well coated. Marinate for 30 minutes or up to 2 hours in the refrigerator.

Step 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

Heat a grill pan or an outdoor grill over medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing into strips.

Step 4

Cut the cherry tomatoes in half, dice the cucumber, thinly slice the red onion, and roughly chop the spinach. Place these ingredients in a large mixing bowl.

Step 5

In a small jar or bowl, whisk together the remaining 2 tablespoons of lemon juice, 4 tablespoons of olive oil, dijon mustard, honey, lemon zest, and 1 teaspoon of salt and 0.5 teaspoon of black pepper to make the dressing.

Step 6

Add the cooked pasta, grilled chicken, and crumbled feta cheese to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Step 7

Garnish with freshly chopped parsley. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1498.3g)

Amount per serving	% Daily Value*
Calories	2920.9

Total Fat 120.9g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 8.5g
Cholesterol 362.6mg	0%
Sodium 6022.4mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 20.3g	0%
Total Sugars 19.4g
Protein 167.6g	0%

Vitamin D 29.4IU	0%
Calcium 591.0mg	0%
Iron 21.2mg	0%
Potassium 2734.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 22.9%

Carbs: 39.8%