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Healthy Chicken Pasta Salad Recipe

Healthy chicken pasta salad recipe

Healthy Chicken Pasta Salad Recipe
Healthy Chicken Pasta Salad Recipe

HealthyFoodRecipe - We are heading back to basics today with this healthy pasta salad recipe! Sometimes i buy trapped within the pretty and flashy recipes, but I nearly always come to the classics, like salad .

Pasta salad makes me consider summer, and of my Nancy, because I remember helping my mom make a salad very almost like this one while visiting my Nancy one hot and super humid summer in Ontario.

For some reason I crave some sort of this salad year round: chock filled with veggies, with feta cheese, dill, and a wine vinaigrette. It all works together so well.

How long does this easy salad confine the fridge?

Pasta salad is one among my favorite prep ahead meals because it can easily confine the fridge for up to 4 days. I cap it at 4 for this recipe due to the bell peppers (which start to urge slimy) and therefore the chicken (which is merely food safe up to 4 days).

And the neatest thing about this healthy salad recipe is that it actually gets better with time. As all the ingredients sit and marinate, the wine vinaigrette absorbs into the pasta and veggies and provides them such a lot more flavor!

Healthy Chicken Pasta Salad Recipe

Ingredients:

Chicken:
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • salt & pepper


Pasta Salad:
  • 8 oz penne uncooked
  • 2 carrots peeled and chopped
  • 2 bell peppers chopped
  • 2 cups broccoli cut into small florets
  • 2 cups cauliflower cut into small florets
  • 1/2 red onion chopped
  • 1 cup feta cheese crumbled


Red Wine Vinaigrette:
  • 6 tablespoons olive oil
  • 6 tablespoons red wine vinegar
  • 3 tablespoons honey or maple syrup
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons dill (dry)
  • 1 clove garlic minced (optional)
  • salt & pepper to taste


Instructions:

Chicken:
  1. Heat oven to 425°F.  
  2. Toss chicken with olive oil and sprinkle with salt and pepper. Arrange on a baking sheet and bake for 10 minutes. Flip and bake for 10-15 more minutes, or until cooked through.
  3. Allow chicken to cool before cutting into cubes.


Pasta Salad:
  1. Cook pasta according to package directions, then drain and rinse under cold water. Allow to cool.
  2. Combine all salad ingredients in a large bowl.
  3. Shake together the vinaigrette and toss everything to coat.
  4. Allow to marinate for several hours before enjoying. Serve cold.


Meal Prep Instructions:
  1. Portion out into 2 compartment containers and store in the fridge for up to 4 days. 
  2. Serve cold.


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