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Mediterranean Lemon Chicken Pasta Salad

Mediterranean Lemon Chicken Pasta Salad
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A refreshing and hearty Mediterranean Lemon Chicken Pasta Salad, packed with flavors and perfect for any gathering.

Ingredients

Scale
  • 1 pound dry rotini pasta
  • 4 tablespoons olive oil, plus more as needed
  • 1.50 to 2 pounds boneless skinless chicken breasts, diced into bite-sized pieces
  • one 15-ounce can chickpeas, drained and rinsed (preferably low sodium)
  • 1 to 2 tablespoons lemon pepper seasoning, or as desired
  • ¾ teaspoons dried oregano
  • ¾ teaspoon kosher salt, or as desired
  • ¾ teaspoon freshly ground black pepper, or as desired
  • 3 to 5 cloves garlic, finely chopped or pressed
  • 4 cups fresh spinach, or as desired
  • 1 medium red bell pepper, diced into small pieces
  • 1 medium cucumber or English cucumber, diced into small pieces
  • ½ medium red onion, finely chopped
  • ⅓ cup fresh basil, chiffonade-cut
  • Juice from 1 medium fresh lemon
  • ½ cup crumbled feta cheese, optional and to taste

Instructions

  1. Cook pasta according to package directions, drain, place in a very large bowl; set aside. While pasta is boiling, begin cooking the chicken.
  2. To a large skillet, add 4 tablespoons oil, chicken, and cook over medium-high heat for about 6 to 7 minutes, or until done, flipping intermittently.
  3. Add the chickpeas and season with lemon pepper seasoning, oregano, salt, and pepper; stir to combine and cook for about 1 minute.
  4. Add garlic and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken and chickpea mixture to the bowl with the cooked pasta.
  6. Add spinach and stir to combine; it will wilt as it warms.
  7. Add the red bell pepper, cucumber, onion, basil, and lemon juice; stir to combine.
  8. If the mixture looks dry, add more olive oil as needed.
  9. Adjust seasoning with additional lemon pepper, salt, and pepper to taste.
  10. Optionally, add feta cheese and serve, or chill before serving.

Notes

  • For best flavor, allow the salad to chill before serving.
  • If you don’t want the feta to melt, wait to add it until the mixture cools down.
  • This salad can be kept airtight in the fridge for 5 days.

Nutrition

Find it online: https://www.spiritsdrink.com/mediterranean-lemon-chicken-pasta-salad/