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Chicken Pasta Salad Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Chicken Pasta Salad combines tender poached chicken with al dente pasta, fresh vegetables, and a light lemon-herb vinaigrette. It's a complete main course that's equally suitable for summer picnics or quick weeknight dinners, delivering bright Mediterranean flavors in every bite.

Ingredients

• 400g (14 oz) dried pasta (penne or fusilli)
• 500g (1 lb 2 oz) boneless, skinless chicken breasts
• 2 liters (8 cups) water or chicken stock
• 1 teaspoon sea salt
• 4 medium cherry tomatoes, halved
• 1 cucumber, diced into 1 cm (0.5 in) cubes
• 1 red bell pepper, diced
• 100g (3.5 oz) fresh mozzarella, cubed
• 50g (1.75 oz) fresh basil leaves, roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 0.5 teaspoon Dijon mustard
• Salt and black pepper to taste
• 30g (1 oz) Parmigiano-Reggiano, grated

Instructions

1. Bring water or stock to a gentle boil in a large pot with 1 teaspoon of sea salt. Add chicken breasts and poach for 12-14 minutes until internal temperature reaches 75°C (165°F). Remove chicken to a clean cutting board and let cool for 5 minutes.

2. Cut the cooled chicken into bite-sized pieces (approximately 2 cm or 0.75 in) using a sharp knife. Set aside in a small bowl.

3. In the same poaching liquid, cook the dried pasta according to package directions until al dente (usually 9-11 minutes). Drain pasta in a colander and rinse briefly with cold water to stop cooking. Transfer to a large mixing bowl.

4. While pasta cooks, prepare the vinaigrette: whisk together olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with salt and black pepper to taste.

5. Add the cooled chicken pieces, cherry tomatoes, cucumber, red bell pepper, and fresh basil to the pasta bowl.

6. Pour the vinaigrette over the pasta and vegetables, then gently toss all ingredients together for 1-2 minutes until evenly coated. Fold in the mozzarella cubes carefully to avoid breaking them.

7. Divide the salad among four bowls or plates. Top each serving with grated Parmigiano-Reggiano and a few extra basil leaves. Serve immediately or chill for up to 4 hours before serving.

Substitutions

• Replace mozzarella with feta cheese for a tangier flavor and Greek-inspired variation
• Substitute chicken with 400g of canned tuna (drained) or grilled shrimp for pescatarian versions
• Use whole wheat or legume-based pasta for added fiber and sustained energy
• Replace lemon juice with white wine vinegar or balsamic vinegar for deeper acidity

Tips

• Poach chicken gently at a simmer rather than a rolling boil to keep the meat moist and tender
• Dress the pasta while still slightly warm to allow better absorption of the vinaigrette flavors
• Prepare the salad no more than 4 hours ahead; add mozzarella just before serving to prevent it from becoming rubbery

This recipe reflects modern Italian cooking, where traditional pasta dishes are adapted into room-temperature salads for warmer months. The combination of fresh basil, lemon, and quality olive oil honors classical Italian flavor principles while the salad format shows contemporary influence from Mediterranean eating culture.

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