Strawberry, Lemon and Basil Chicken Pasta Salad Recipe

During the summer season I tend to eat a lot of salads and will often eat them 5-6 times a week. I enjoy eating them for lunch and/or dinner. I can typically toss together a salad in less than 30 minutes and appreciate adding fresh, local ingredients when I can find them.

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Today’s guest-post recipe is courtesy of Pasta Fits and will make approximately 4 servings. You can visit their website to learn more about them and to get additional recipes. It looks delicious!

Strawberry, Lemon and Basil Chicken Pasta Salad Recipe

4 oz. farfalle
12 oz. boneless skinless chicken breasts
3 tbsp. olive oil divided
1/2 tsp. paprika
1 clove garlic minced
1/2 tsp. each salt and pepper divided
3 tbsp. balsamic glaze
2 tsp. finely grated lemon zest
2 tbsp. lemon juice
6 cups/6 oz. baby spinach
1 cup/4 oz. sliced strawberries
1/4 cup thinly sliced fresh basil

Cook pasta according to package directions. Drain and set aside.

Meanwhile, preheat grill to medium-high heat; grease grate well. Toss chicken with 1 tbsp. oil, paprika, garlic and half of the salt and pepper. Grill for 5 to 7 minutes per side or until cooked through; let stand for 5 minutes. Slice thinly.

Whisk together remaining oil, balsamic glaze, lemon zest, lemon juice and remaining salt and pepper.

In large bowl, combine pasta, spinach, strawberries and basil; divide among 4 bowls. Top with sliced chicken. Add freshly grated Parmesan cheese to this salad if desired.

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