Herby Lemon Chicken Pasta Salad
A fresh and flavorful pasta salad featuring tender air-fried chicken, zesty lemon, and herbs, perfect for a quick lunch or dinner.
Ingredients
Protein
- 16 ounces boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons avocado oil
- 0.5 teaspoon lemon juice (from the same lemon)
- 1 teaspoon fine sea salt
- 0.5 teaspoon fresh ground black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
Pasta
- 8 ounces bowtie farfalle pasta
Dressing & Flavorings
- 0.25 cup extra virgin olive oil
- 1 large lemon (zest and juice)
- 0.5 cup chopped fresh herbs (parsley, dill)
- 0.25 cup freshly grated parmesan cheese
- 1 small shallot bulb (finely diced)
Instructions
- Tenderize each chicken breast by pounding between plastic wrap or in a Ziploc bag for 10-15 seconds per piece.
- Mix avocado oil and lemon juice, then coat the chicken breasts and season with salt, pepper, onion powder, and garlic powder.
- Air fry the chicken at 380°F (193°C) for 11-14 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). Rest, then dice into bite-sized pieces.
- Cook pasta in boiling salted water until al dente (about 11 minutes), drain, rinse with cold water, and set aside.
- Combine cooked pasta, diced chicken, olive oil, lemon zest and juice, herbs, shallot, and parmesan in a large bowl. Toss and adjust seasoning as needed.
Notes
Serve immediately or store in the refrigerator for up to 4 days. Drizzle with additional olive oil if pasta appears dry.