Description
A vibrant summer dish featuring tender chicken, toasted almonds, sweet peas, and a honey-kissed lemon dressing tossed with fresh herbs and al dente bowtie pasta. This refreshing salad balances protein and plant-based elements for a bright, harmonious meal perfect for BBQs or weeknight dinners.
Ingredients
1 1/2 cups bowtie pasta, uncooked
1 1/2 boneless skinless chicken breasts
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/3 cup olive oil (divided)
2 lemons (zest and juice)
3 tablespoons honey
1/2 cup sliced toasted almonds
1 cup cooked peas (frozen)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil
Cook pasta according to package instructions for al dente (about 8 minutes)
Drain and toss pasta with 1 tablespoon of olive oil to prevent sticking
While pasta cooks, season chicken breasts with salt and pepper and bake at 400°F until fully cooked (15-18 minutes)
Shred cooled chicken into bite-sized pieces
Whisk together 2 tablespoons olive oil, grated lemon zest, lemon juice, honey, tarragon, mint, and parsley for the dressing
Combine cooked pasta, shredded chicken, and cooked peas in a large bowl
Pour dressing over the mixture and toss gently
Top with sliced almonds and additional herb sprigs for garnish
Serve chilled or at room temperature with crusty bread
Notes
Toast almonds directly on a dry skillet until fragrant; use gluten-free pasta if avoiding gluten
Substitute basil or dill in place of mint if preferred
Store in an airtight container for up to 2 days (add peas fresh when serving leftovers)
For extra protein, add 1/2 cup crumbled feta or 1/4 cup toasted pine nuts
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg