Healthy Greek Chicken Pasta Salad Recipe

5 from 2 votes

Healthy Greek Chicken Pasta Salad Recipe

This healthy, earthy-flavored pasta salad is made with whole wheat pasta, chicken, mushrooms, cherry tomatoes, eggplants, and herbs.

Prep Time15

Cook Time45

Course: Main Course, Salad

Cuisine: Greek, Mediterranean

Keyword: Chicken, dairy-free, healthy, pasta, vegetables

Servings: people

Calories: 870kcal

Ingredients

For The Salad:

450 grams / 15.8 oz chicken tenders or chicken breast
200 grams / 7 oz uncooked whole wheat fusilli pasta (or bow tie pasta or mini penne)
200 grams / 7 oz cherry tomatoes cut in half if too big
180 grams / 6.3 oz small button mushrooms cut in half
200 grams / 7 oz eggplant cut into very thin slices
25 grams (about a handful) of rocket chopped
1,5 tablespoon parsley chopped
salt and pepper
dried thyme
olive oil

For The Vinaigrette:

90 grams / 3.1 oz balsamic vinegar
30 grams / 1 oz honey
90 grams / 3.1 oz extra virgin olive oil

Instructions

For The Salad:

Cook the pasta one minute less than its package instructions. Strain and cool under cold running water. Set aside.
Heat a grill pan over high heat. Tenderize chicken with a meat tenderizer on a cutting board. Season with salt and pepper and a sprinkle of dried thyme.
Add a light drizzle of olive oil to the grill pan. Add the chicken and cook for about 15-20 minutes flipping it 2-3 times. If you are not sure if the chicken is cooked through use an instant-read thermometer. The internal temperature of the meat should read 165°F / 74°C. Remove from the grill pan and place in a plate or baking dish and keep covered for a few minutes so it won't dry up. After 10-15 minutes you may uncover it to cool even further.
Rinse the pan with some water and dry it with some paper towels. Heat over high heat again. Add a drizzle of olive oil to the eggplant slices and season them with salt and pepper. Rub with your hands to spread oil and seasoning all over. Add eggplants to the pan and grill for a few minutes until they get a nice deep color all over. About 10 minutes flipping them 2-3 times as well. If the eggplants look a bit dry while you grill them add an extra drizzle of oil on top of them. As eggplants are very spongy and require oil to cook properly. Once the eggplants are cooked set aside to cool keeping the grill pan on the heat.
In a bowl add the mushrooms and drizzle with olive oil. Season with salt pepper, and a sprinkle of dried thyme. Mix well and then grill them over high heat, as you did with the eggplants. If you are using small mushrooms they take about 5-6 minutes to cook. Once done set aside to cool as well.
When both the chicken and the vegetables have cooled down enough to handle them, cut the eggplant slices as well as the chicken into small strips.

For The Vinaigrette:

In a large mixing bowl add all of the ingredients for the vinaigrette. Season with salt. Mix vigorously with a whisk until it thickens. Keep half of the dressing in a small bowl. Cover it and place it in the fridge.
Then add all of the remaining salad ingredients to the mixing bowl and stir thoroughly to combine. Cover the bowl with plastic wrap and place in the fridge to marinate for 2 hours.
Then remove from the fridge and serve drizzled with extra vinaigrette on top.

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