Lemon Herb Chicken Pasta Salad Recipe

Pasta: The base of the salad, providing a hearty texture.

Chicken breast: Adds protein and a savory element to the dish.

Cherry tomatoes: Offer a burst of sweetness and color.

Cucumber: Adds a refreshing crunch.

Red onion: Provides a sharp, tangy flavor.

Feta cheese: Adds a creamy, tangy element.

Olive oil: Forms the base of the dressing, adding richness.

Lemon juice: Adds a zesty, fresh flavor to the dressing.

Dijon mustard: Provides a subtle kick and helps emulsify the dressing.

Honey: Balances the acidity of the lemon juice.

Dried oregano: Adds a herbaceous note to the dressing.

Dried basil: Complements the oregano with a sweet, aromatic flavor.

Salt: Enhances the overall flavor.

Pepper: Adds a touch of heat and depth.

When preparing the dressing for this lemon herb chicken pasta salad, ensure that the olive oil and lemon juice are well emulsified. To achieve this, slowly drizzle the olive oil into the lemon juice mixture while continuously whisking. This will create a smooth and cohesive dressing that evenly coats the pasta and vegetables.

• cooked and drained pasta - Substitute with quinoa: Quinoa provides a similar texture and is a gluten-free option.

• cooked and diced chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture.

• diced cucumber - Substitute with zucchini: Zucchini offers a similar crunch and mild flavor.

• thinly sliced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a pop of color.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, slightly peppery flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• To store your lemon herb chicken pasta salad, transfer it to an airtight container. This will keep the salad fresh and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. This makes it a perfect make-ahead dish for busy weekdays or a quick grab-and-go lunch.

• If you plan to freeze the salad, it's best to do so without the dressing. The olive oil and lemon juice dressing can separate and change texture when frozen. Store the undressed salad in a freezer-safe container or a resealable plastic bag.

• Label the container with the date to keep track of its freshness. The undressed salad can be frozen for up to 2 months.

• When you're ready to enjoy the salad, thaw it in the refrigerator overnight. Once thawed, mix in the dressing and give it a good toss to ensure all ingredients are well-coated.

• For an extra burst of freshness, consider adding a squeeze of lemon juice and a drizzle of olive oil just before serving. This will revive the flavors and make your salad taste as good as new.

• If you notice any excess moisture after thawing, simply drain it off before adding the dressing. This will help maintain the perfect texture of your pasta salad.

• To keep the vegetables like cherry tomatoes and cucumber crisp, you can store them separately and mix them in just before serving. This prevents them from becoming soggy during storage.

• For a quick meal prep, portion out the salad into individual servings before storing. This way, you can easily grab a single serving without having to open the entire container.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Once the oil is warm, add the lemon herb chicken pasta salad.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Transfer the pasta salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad and check the temperature.
  5. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta salad in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the salad is heated through.
  5. Remove from the oven and serve immediately.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the pasta salad in a heatproof bowl that fits snugly over the pot.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam for about 5-10 minutes, stirring occasionally, until heated through.
  5. Carefully remove the bowl and serve.

• Sous Vide Method:

  1. Place the pasta salad in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for 30 minutes.
  4. Remove the bag from the water bath, open it, and serve immediately.

• Large pot: Used to cook the pasta according to the package instructions.

• Colander: Essential for draining the cooked pasta.

• Large mixing bowl: Needed to combine the cooked pasta, chicken, cherry tomatoes, cucumber, red onion, and feta cheese.

• Small bowl: Used for whisking together the olive oil, lemon juice, dijon mustard, honey, dried oregano, dried basil, salt, and pepper to make the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Chef's knife: Necessary for dicing the chicken breast, cucumber, and slicing the red onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the pasta, chicken, cherry tomatoes, cucumber, and feta cheese.

• Measuring spoons: Needed to measure the olive oil, lemon juice, dijon mustard, honey, dried oregano, dried basil, salt, and pepper.

• Serving spoon: Useful for tossing the pasta salad with the dressing and serving it.

• Refrigerator: Essential for chilling the pasta salad for at least 30 minutes before serving.

Prepare ingredients in advance: Cook and dice the chicken breast and pasta ahead of time. Store them in the fridge until ready to use.

Use pre-cooked chicken: Save time by using store-bought rotisserie chicken instead of cooking it yourself.

Pre-make the dressing: Whisk together the olive oil, lemon juice, dijon mustard, honey, and herbs in advance. Store in a sealed container in the fridge.

Chop vegetables ahead: Dice the cucumber, halve the cherry tomatoes, and slice the red onion the night before.

Use a food processor: Quickly chop the vegetables and mix the dressing using a food processor to save time.