FitChicken Pesto Pasta Salad
Spiral pasta, sliced chicken breast, cherry tomatoes, mozzarella and spinach tossed in a lemony basil pesto. Built to be eaten cold, straight from the container.
Photo: Whitney from Chicago, IL via Wikimedia Commons, CC BY 2.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
Pasta salad is a meal-prep classic because it actually improves after a night in the fridge. The pasta soaks up the pesto, the tomatoes release a little juice, and everything comes together. Adding grilled or roasted chicken breast turns it from a side dish into a full lunch.
We loosen store-bought or homemade pesto with lemon juice and a splash of the pasta cooking water. That keeps it bright and stops it from going pasty when cold. Fresh mozzarella pearls and baby spinach round it out.
The method
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1/2 cup of cooking water, then drain and rinse under cold water until cool.
- While the water heats, pound the chicken breasts to an even 3/4-inch thickness and season with oil, salt, pepper and garlic powder.
- Cook the chicken in a grill pan or skillet over medium-high heat for 5 to 7 minutes per side, until it reaches 165°F. Rest for 5 minutes, then slice into bite-size strips.
- In a large bowl, whisk the pesto with the lemon juice and 2 to 3 tablespoons of the reserved pasta water until it is loose and creamy.
- Add the cooled pasta and toss until every piece is coated.
- Fold in the chicken, tomatoes, mozzarella and spinach. Taste and adjust with salt, pepper or more lemon.
- Scatter the pine nuts over the top and divide into six containers.
Coach notes
- Rinsing the pasta is one of the few times it helps; it stops the cooking and keeps a cold salad from clumping.
- Make it nut-free by using a nut-free pesto and sunflower seeds.
- If it tastes dry on day three, stir in a spoonful of pasta water you saved or a drizzle of olive oil.
Make it your way
To keep the salad interesting through the week, set aside a few add-ins and rotate them: roasted red peppers on Monday, olives and artichoke hearts on Tuesday, a handful of arugula on Wednesday. Using a protein pasta or chickpea pasta adds even more staying power to each container.
Store & reheat
Refrigerate for up to 4 days. Serve cold or at room temperature. Not suitable for freezing because the mozzarella and tomatoes turn watery.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
