Lemon Chicken Pasta Salad
This Lemon Chicken Pasta Salad is light, fresh, and easy to make! Juicy chicken, crisp peppers, and a zesty lemon vinaigrette make this a perfect meal-prep or quick lunch option.
Ingredients
- 2 cups bow tie pasta
- 1 lb chicken breast
- 1 cup bell pepper diced
- 2 tbsp olive oil
- 2 tbsp lemon juice (fresh preferred)
- 1 tsp honey
- ½ tsp Dijon mustard
- pinch pepper
- pinch salt
Instructions
- Cook the pasta: Boil bow tie pasta until tender. Drain and let cool.
- Stovetop: Heat a skillet over medium-high heat, add a little oil, and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
- Rest and Dice: Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
- Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Combine ingredients: In a large bowl, add the cooked pasta, diced chicken, and chopped bell peppers.
- Dress the salad: Drizzle the lemon vinaigrette over the salad and toss until everything is evenly coated.
- Garnish & serve: Sprinkle with fresh parsley if desired. Serve chilled or at room temperature.