Description
A refreshing blend of lemon-seasoned chicken, al dente bowtie pasta, and fresh tarragon, parsley, and mint. Enhanced with a zesty lemon-oil dressing, toasted almonds, peas, and creamy feta for a vibrant, herb-forward salad.
Ingredients
½ pound dried bowtie pasta
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (rosemary, oregano, or marjoram)
1 ¾ cups thawed frozen peas
1 bunch fresh tarragon, finely chopped
1 bunch fresh parsley, finely chopped
1 bunch fresh mint leaves, finely chopped
¼ cup toasted flaked almonds
½ cup extra virgin olive oil
â…“ cup fresh lemon juice
2 tablespoons honey
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Cook bowtie pasta according to package instructions, drain, and let cool.
In a large bowl, combine chicken breasts with garlic powder, Italian herbs, salt, and pepper.
Mix in ¼ cup olive oil, 1/6 cup lemon juice (½ of the total), and 1 tablespoon honey until fully coated. Let marinate for 15 minutes.
Bake chicken in a preheated 375°F (190°C) oven for 20–25 minutes or until cooked through. Let rest, then cube.
In a separate bowl, whisk remaining olive oil, remaining lemon juice, and honey to create the dressing.
Combine cooled pasta, peas, tarragon, parsley, mint, almonds, feta (if using), and cooked chicken in a large mixing bowl.
Pour in the dressing and toss gently to coat. Adjust seasoning to taste.
Chill for 30 minutes before serving, garnished with additional herbs.
Notes
Fresh garlic can replace garlic powder (use 1 clove minced).
Substitute fresh peas for frozen if in season.
Replace tarragon with basil or dill if needed.
Chill for 1–2 hours for optimal flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Serve at room temperature for warmer meals.
Nutrition
- Serving Size: 1 salad portion
- Calories: 225
- Sugar: 5g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg