Description
This refreshing Lemon Chicken Boursin Pasta Salad combines tender marinated chicken breast with al dente bowtie pasta, crisp vegetables, and a creamy, tangy dressing made from Boursin cheese and Greek yogurt. Perfect for a light lunch or a flavorful picnic dish, it features bright lemon, fresh herbs, and a balance of savory and fresh taste that will delight your palate.
Ingredients
For the Chicken Marinade
- 1½ lbs boneless, skinless chicken breast
- Zest of 1 lemon
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For the Pasta Salad
- 12 oz bowtie pasta
- 1 cup English cucumber, diced
- 1½ cups cherry tomatoes, halved
- ⅓ cup red onion, finely diced
- ¼ cup fresh parsley or basil, chopped
For the Dressing
- 1 5 oz package Boursin cheese (Garlic & Herb)
- ¾ cup plain Greek yogurt
- 2-3 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, combine lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Seal and refrigerate for at least 30 minutes or up to 24 hours for best flavor infusion.
- Cook the Chicken: Choose your preferred cooking method:
– Grill: Preheat grill to medium heat and cook chicken for 5–6 minutes per side until fully cooked and lightly charred.
– Stovetop: Heat a skillet over medium heat with a little oil, then cook chicken 5–6 minutes per side until golden brown and cooked through.
– Oven: Preheat oven to 400°F and bake the chicken for 18–22 minutes or until the internal temperature reaches 165°F. - Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Slice or cube the chicken into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain the pasta and allow it to cool slightly.
- Prepare the Dressing: In a bowl, whisk together Boursin cheese, Greek yogurt, lemon juice, olive oil, salt, and black pepper until the mixture is smooth and creamy. Adjust the lemon juice and seasoning to taste for desired tanginess and saltiness.
- Combine Salad: In a large mixing bowl, combine the cooked pasta, sliced chicken, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley or basil. Pour the creamy dressing over the salad and toss gently until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for 20–30 minutes to allow flavors to meld. Before serving, garnish with extra lemon zest or fresh herbs if desired for an added fresh pop.
Notes
- Marinating the chicken for longer (up to 24 hours) enhances the flavor significantly.
- You can substitute chicken thighs for a juicier texture if preferred.
- If you prefer a vegetarian option, omit the chicken and add roasted chickpeas or grilled vegetables.
- Bowtie pasta works well, but other short shapes like penne or rotini are good substitutes.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
