Light, refreshing, and effortlessly delicious, this lemon chicken pasta salad is perfect for any summer gathering, whether it’s a casual lunch or an evening feast.
If you're looking for other easy salad recipes, check out my pasta salad with creamy basil dressing, my farmer's market salad or this grilled chicken salad.
Opt for poached chicken or use rotisserie chicken. This dish is also ideal for make-ahead friendly, making it a great choice for a cold lunch or any pot luck or picnic!
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⭐️ Why this recipe works
- Flavorful Combination: The herbs and seasoning bring a burst of Mediterranean flavors that complement the mild chicken and pasta beautifully.
- Texture Variety: The combination of crunchy toasted almonds, creamy feta, and tender chicken offers a satisfying variety of textures.
- Versatile: Perfect for any occasion, from family dinners to outdoor picnics.
- Customizable: Easily adaptable with various substitutions and additions to suit different dietary needs and preferences.
🧾 Ingredients overview
- Bowtie Pasta: Serves as the base of the salad, providing a perfect texture that holds up the dressing.
- Chicken Breasts: Offer a high-protein addition that makes the salad filling and nutritious.
- Garlic Powder and Italian Herbs: Season the chicken, infusing it with aromatic flavors.
- Frozen Peas: Add a sweet pop of color and texture.
- Fresh Herbs (Tarragon, Parsley, Mint): These herbs elevate the freshness of the dish, adding bright and earthy notes.
- Toasted Flaked Almonds: Provide a crunchy texture and nutty flavor.
- Olive Oil and Lemon Juice: Form the base of the dressing, giving the salad a zesty and rich coating.
- Honey: Adds a slight sweetness to balance the acidity of the lemon juice.
- Capers and Feta Cheese (Optional): Offer briny depth and creamy tang, enhancing the overall flavor profile.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Lemon Chicken Pasta Salad recipe step-by-step.
- Prepare the Chicken: Season chicken breasts with salt, pepper, garlic powder, and dried Italian herbs before baking until juicy. Shred the cooked chicken into pieces.
- Cook the Pasta: Boil bowtie pasta until al dente, then cool under cold water and place in a large salad bowl.
- Toast the Almonds: Lightly toast the almonds until golden and set aside.
- Mix the Dressing: Whisk olive oil, lemon juice, honey, salt, and pepper together in a small bowl.
- Combine the Salad: Add shredded chicken, peas, capers, and chopped herbs to the pasta. Toss with the dressing.
- Garnish and Serve: Top with toasted almonds and optional feta cheese before serving.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Gluten-Free Pasta: Use gluten-free pasta for a gluten-free version.
- Vegan Option: Substitute chicken with grilled tofu and skip the feta cheese.
- Add-Ins: Consider adding other vegetables like diced bell peppers or sun-dried tomatoes for extra flavor and color.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Dressing Tip: Prepare the dressing ahead of time to let the flavors meld together.
- Pasta Pointers: Rinse pasta in cold water after cooking to prevent it from overcooking and sticking.
- Herb Handling: Use fresh herbs for the best flavor, but dried herbs can work in a pinch.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as it can affect the texture of the pasta and fresh ingredients.
- Reheat: Best enjoyed cold or at room temperature. If you prefer it slightly warm, gently toss it in a microwave-safe bowl for a few seconds.
❓Recipe FAQ's
Yes, making it a few hours before serving allows the flavors to develop more deeply.
Rotini or penne are great alternatives that also hold the dressing well.
Yes, pine nuts or walnuts can be used as a substitute for almonds.
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Easy Lemon Chicken Pasta Salad With Herbs
Ingredients
For the Salad:
- ½ pound dried bowtie pasta
- 2 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 ¾ cups frozen peas, thawed
- 1 bunch of tarragon, finely chopped
- 1 bunch of parsley, finely chopped
- 1 bunch of mint, finely chopped
- ¼ cup toasted flaked almonds
For the Dressing:
Optional Ingredients :
- 1 tablespoon capers, rinsed and drained
- ⅓ cup feta cheese, crumbled (optional)
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and dried Italian herbs. Cook in the oven at 360°F for about 22-25 minutes, or until the chicken is fully cooked and juicy. Let it rest for a few minutes before shredding into bite-sized pieces.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large salad bowl.
Toast the Almonds:
- Toast the almonds in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
Mix the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Combine the Salad:
- To the salad bowl with the cooled pasta, add the shredded chicken, thawed peas, capers, and chopped herbs (tarragon, parsley, and mint).
- Drizzle the dressing over the salad and toss to combine thoroughly.
Garnish and Serve:
- Sprinkle the toasted almonds and crumbled feta cheese over the salad before serving, if using.
Notes
- Enhancing Flavor: Adding capers brings a nice brine touch to the salad, complementing the zesty lemon dressing. The feta cheese adds a creamy texture and a tangy flavor.
- Serving Tips: This pasta salad can be served immediately or stored in the refrigerator for a few hours to allow the flavors to meld together, enhancing the overall taste.
- Protein Options: You can also add sliced olives or sundried tomatoes for an extra layer of flavor and texture.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Natasha @ Salt & Lavender says
I had the most amazing lobster carbonara when I was on vacation last week. I can't stop thinking about it. I ate every bite (this does not happen to me, especially in American restaurants with the usual large portion sizes). God only knows how many calories it was. That's ok though, we all have to indulge every now and then to keep sane. I'm with you on the moderation thing in our everyday lives!
Aimee Mars says
Ha ha ha! I'm constantly rewriting recipes in my head as I'm talking about them. I'm a true pasta lover too and don't eat it often cause I'm always scared of the calorie carb combo but I love the healthy additions you made to this one.
Debs says
Thanks Aimee. It's a tough one isn't it? I love that pasta, not those carbs! ?