Lemon Chicken Artichoke Pasta Salad
Enjoy a burst of flavor with this Lemon Chicken Artichoke Pasta Salad, a perfect blend of tender chicken, artichokes, and vibrant cherry tomatoes tossed in a zesty lemon vinaigrette. This refreshing salad is quick to prepare, making it an ideal choice for lunches, barbecues, or light dinners any time of the year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz pasta (rotini or penne)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 4 cups fresh baby spinach
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the chicken in a skillet over medium heat for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F). Let cool and slice.
- Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta with chopped artichokes, halved cherry tomatoes, diced chicken, and baby spinach. Toss gently.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until emulsified. Adjust seasoning as needed.
- Pour dressing over the salad mixture and toss to coat thoroughly.
- For best flavor, cover and refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg