Description
A refreshing and creamy Lemon Chicken Boursin Pasta Salad combining marinated chicken, bowtie pasta, fresh vegetables, and a tangy Boursin cheese dressing. Perfectly balanced with lemon zest and herbs, this salad is ideal for a light lunch or picnic.
Ingredients
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
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
Dressing
- 1 (5 oz) 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 them evenly. Let the chicken marinate for at least 30 minutes or up to 24 hours to enhance flavor.
- Cook the Chicken: Choose your preferred cooking method: Grill over medium heat for 5–6 minutes per side until cooked through and lightly charred; or heat a skillet with a bit of oil and cook chicken 5–6 minutes per side until golden and cooked fully; or bake in a preheated oven at 400°F for 18–22 minutes until internal temperature reaches 165°F.
- Rest and Slice Chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices, then slice or cube into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain the pasta and allow it to cool slightly.
- Make the Dressing: In a bowl, whisk together the Boursin cheese, Greek yogurt, lemon juice, olive oil, salt, and black pepper until smooth and creamy. Taste and adjust lemon juice or seasoning as desired.
- Assemble the Salad: In a large bowl, combine the cooked pasta, prepared chicken, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh herbs. Pour the dressing over the mixture and toss gently until everything is well coated.
- Chill and Serve: Refrigerate the salad for 20–30 minutes to allow the flavors to meld. Before serving, optionally garnish with extra lemon zest or fresh herbs for added brightness.
Notes
- Marinate the chicken longer for deeper flavor infusion—up to 24 hours is ideal.
- Use freshly squeezed lemon juice for best freshness and tang.
- Cook pasta just until al dente to prevent mushiness when chilled.
- Substitute fresh herbs like basil or parsley based on availability and preference.
- This salad is great for meal prep and can be stored in the fridge for up to 3 days.
- For a lighter option, use low-fat Greek yogurt and reduce the olive oil slightly.
- Can be served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
