Description
This Chicken Pasta Salad is a refreshing and hearty dish perfect for warm days or as a satisfying main course. It combines tender sautéed chicken breast with orzo pasta, crunchy vegetables, boiled eggs, and a creamy lemon-dill dressing made with Greek yogurt and mayonnaise. The salad is light yet flavorful, easy to prepare, and ideal for meal prep or casual gatherings.
Ingredients
Scale
Chicken
- 1 large chicken breast (trimmed)
Pasta
- 8 oz orzo pasta (about 3 cups cooked)
Vegetables and Extras
- 1 (15 oz) can corn, drained, or kernels from 2 cooked corn on the cob
- 4 boiled eggs, diced
- 1 red or orange bell pepper, diced
- 1 carrot, julienned or grated
- 3/4 cup green onion or red onion, finely chopped
- 4-5 small garden cucumbers or 1 English cucumber, diced
Dressing
- 3 Tbsp plain Greek yogurt
- 3 Tbsp mayonnaise
- 3 Tbsp sunflower oil or olive oil
- Juice from 1 large lemon (about 4 Tbsp)
- 1 Tbsp dill or parsley, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Prepare the dressing: Whisk together Greek yogurt, mayonnaise, sunflower or olive oil, lemon juice, chopped dill or parsley, salt, and pepper in a bowl. Refrigerate until ready to use to allow flavors to meld.
- Cook the chicken: Cut the chicken breast in half lengthwise and season both sides with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and sauté for about 3 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and transfer it to a cutting board. Let it cool to room temperature, then dice into bite-sized pieces.
- Cook the pasta: Boil orzo pasta in salted water according to package instructions until al dente, usually around 6-8 minutes. Drain the pasta, rinse it under cold water to stop the cooking process, and drain well.
- Combine the salad: In a large bowl, add diced chicken, cooked orzo pasta, corn kernels, diced boiled eggs, diced cucumbers, diced bell pepper, julienned carrot, and chopped green onions. Toss all ingredients together gently.
- Add dressing and toss: Drizzle the prepared dressing over the salad and toss thoroughly to combine all flavors. Taste and adjust seasoning with additional salt and pepper if desired. Serve chilled or at room temperature.
Notes
- For extra flavor, marinate the chicken briefly with lemon juice and herbs before cooking.
- Use leftover cooked chicken to save time.
- Substitute orzo with small pasta shapes like ditalini or small shells if preferred.
- Salad can be prepared a few hours ahead and stored in the refrigerator; add dressing just before serving for best texture.
- For a lighter version, reduce or omit mayonnaise and increase Greek yogurt.
