Ingredients
1.5 lbs boneless chicken breasts
2 tbsp peri peri seasoning
1 tbsp olive oil
1 lemon (zest and juice)
1 clove garlic (minced)
1 lb pasta (penne or fusilli)
1 red bell pepper (diced)
1 cucumber (diced)
1/2 red onion (sliced)
1/4 cup red wine vinegar
1/2 cup olive oil
1 cup Greek yogurt or mayo
1 bunch fresh parsley (chopped)
1/2 bunch fresh cilantro (chopped)
Salt and pepper to taste
Instructions
1. Preheat grill to medium-high. Marinate chicken in peri peri seasoning, 1 tbsp olive oil, lemon zest/juice, garlic, and salt/pepper for at least 15 minutes.
2. Cook pasta al dente. Toss with remaining olive oil, salt, and garlic.
3. Grill chicken (10 mins total). Let cool, then dice into chunks.
4. In a large bowl, combine pasta, grilled chicken, bell pepper, cucumber, onion, and herbs.
5. Make dressing: Whisk vinegar, olive oil, yogurt/mayo, and a pinch of salt. Adjust for heat/intensity.
6. Toss salad with dressing until evenly coated. Chill 15 minutes before serving.
Notes
Marinate chicken up to overnight in fridge.
Add cherry tomatoes or avocado for extra crunch/creamy texture.
Store in airtight container in fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Table
- Method: Grilling, Tossing
- Cuisine: Fusion
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg