This is a seared chicken pasta salad with baby spinach, cherry tomatoes, cucumber, Kalamata olives, and a lemonโDijon vinaigrette. It comes together in under 50 minutes and holds up well in the fridge, which makes it genuinely useful for weekday lunches or a no-fuss dinner. One bowl covers protein, greens, and carbs โ you donโt need anything else on the table.
Smart swaps
- Pine nuts: These are expensive and easy to forget. Toasted slivered almonds or roughly chopped walnuts work just as well for crunch.
- Kalamata olives: Any pitted, brined black olive is fine. Castelvetrano olives give a milder, buttery result if you find Kalamatas too sharp.
- Parmesan: Pecorino Romano is a direct swap and a little saltier โ back off the finishing salt slightly if you use it.
- Baby spinach: Arugula holds up similarly and adds a peppery edge. Avoid iceberg or romaine here; they donโt stand up to the pasta and vinaigrette.
- Rotini or farfalle: Either shape works because both trap dressing in their ridges or folds. Avoid long pasta like spaghetti โ it doesnโt mix evenly with chunky ingredients.
What makes this version work
Two things matter most here. First, the dressing uses both fresh lemon juice and red wine vinegar โ the vinegar gives backbone and the lemon keeps it bright without going flat as the salad sits. Whisking in the Dijon last helps it emulsify properly so the dressing actually coats the pasta instead of pooling at the bottom of the bowl. Second, dress the pasta while itโs still slightly warm after cooling โ warm pasta absorbs the vinaigrette rather than just getting coated on the outside, which means every bite is seasoned through. Add the spinach only at serving; dress it at the table โ a pre-dressed salad goes limp fast.
Troubleshooting
- Pasta tastes bland even after dressing: The pasta wasnโt salted enough during cooking, and dressing canโt fully fix that after the fact. Salt the boiling water until it tastes noticeably salty โ under-salted pasta is the most common reason a pasta salad falls flat.
- Chicken is dry and tough: Chicken breasts vary a lot in thickness. If yours are uneven, pound them to a roughly uniform thickness before seasoning so they cook at the same rate. Pull them off heat at 160ยฐF โ carryover will bring them to 165ยฐF as they rest.
- Dressing separates by the time you serve: Olive oil and lemon juice will always separate on standing. Give the dressing a quick re-whisk right before you pour it โ 15 seconds is enough to bring it back together.
- Salad is watery after refrigerating: Cucumbers and tomatoes release liquid over time. If youโre making this ahead, store them separately and fold them in just before serving.
- Pine nuts taste bitter: They scorched. Pine nuts go from raw to burnt in under two minutes in a dry skillet. Keep the heat at medium-low and pull them the moment they turn golden โ they keep cooking off the heat.
Chicken and Spinach Pasta Salad
Equipment
- Large pot
- Colander
- 12-inch skillet or grill pan
- Small skillet (for nuts)
- Large mixing bowl
- Medium bowl or measuring jug (for dressing)
- Whisk
- Tongs
- Chef's Knife
- Cutting board
- Citrus Juicer
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
For the Pasta Water
- 2 tbsp Kosher salt for boiling pasta water
For the Chicken
- 1 lb Chicken breasts boneless, skinless
- 1 tbsp Extra-virgin olive oil for seasoning chicken
- 1 tsp Kosher salt for chicken
- 0.5 tsp Black pepper for chicken
- 1 tsp Garlic powder
- 1 tsp Dried oregano
For the Pasta
- 12 oz Short pasta (rotini or farfalle) dry
Lemon-Dijon Dressing
- 6 tbsp Extra-virgin olive oil
- 3 tbsp Fresh lemon juice
- 1 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp Honey
- 1 clove Garlic finely grated or minced
- 0.75 tsp Sea salt for dressing
- 0.5 tsp Black pepper for dressing
- 0.25 tsp Red pepper flakes optional
For Toasting
- 0.25 cup Pine nuts
For the Salad Assembly
- 6 cups Baby spinach lightly packed
- 2 cups Cherry tomatoes halved
- 1 cup English cucumber halved lengthwise and sliced
- 0.5 cup Red onion thinly sliced
- 0.5 cup Kalamata olives pitted and sliced
- 0.5 cup Fresh basil torn
- 0.5 cup Parmesan cheese shaved
- 1 tsp Lemon zest finishing touch
- 0.25 tsp Flaky sea salt for finishing
Instructions
- Bring water to a boil: Fill a large pot with about 4 qt water and bring to a rolling boil over high heat. Once boiling, add 2 tbsp kosher salt to season the water generously.
- Season the chicken: Pat the chicken breasts dry. In a bowl, toss with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano until evenly coated. Let stand for 10 minutes while you prepare other components.
- Cook the pasta: Add the pasta to the boiling water, stir, and cook until al dente, 10โ11 minutes (check the package). Drain in a colander and rinse briefly under cool water for 20โ30 seconds to stop carryover cooking; shake well to remove excess water and spread on a tray to cool slightly.
- Whisk the dressing: In a medium bowl or jug, whisk together 6 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tbsp Dijon, 2 tsp honey, 1 minced garlic clove, 3/4 tsp sea salt, 1/2 tsp black pepper, and a pinch of red pepper flakes until emulsified (30โ60 seconds). Set aside.
- Sear the chicken: Heat a 12-inch skillet or grill pan over medium-high until hot. Place the lightly oiled, seasoned chicken in the pan and cook 5โ6 minutes per side, until the exterior is golden and an instant-read thermometer reads 165ยฐF / 74ยฐC at the thickest part (about 10โ12 minutes total). Transfer to a board, rest 5 minutes, then slice into bite-size pieces.
- Toast the pine nuts: In a small dry skillet over medium heat, toast the pine nuts, shaking the pan, until fragrant and golden, 3โ4 minutes. Immediately transfer to a plate to stop the cooking.
- Assemble the salad: In a large mixing bowl, combine the baby spinach, cooked pasta, cherry tomatoes, cucumber, red onion, olives, basil, half the Parmesan, and half the pine nuts. Add about two-thirds of the dressing and toss until the leaves are lightly coated and the pasta glistens. Fold in the sliced chicken; add more dressing to taste and season if needed.
- Finish and serve: Transfer to a platter. Sprinkle with remaining Parmesan and pine nuts, add lemon zest, and finish with a pinch of flaky sea salt. Serve slightly warm or at room temperature.
Notes
Chefโs Tips
- Season your pasta water generouslyโthe pasta should taste seasoned on its own before dressing.
- Chicken safety: Always cook to 165ยฐF / 74ยฐC and let it rest before slicing to keep juices inside.
- Dressing balance: If you prefer a silkier coating, whisk in 1โ2 tsp cool pasta water to loosen the vinaigrette just before tossing.
- Make-ahead: Toss everything except spinach up to 1 day ahead; fold in spinach and finish with dressing right before serving to keep the greens perky.
- Swaps: Sub grilled zucchini for cucumber, sun-dried tomatoes for fresh, or toasted almonds for pine nuts. Feta is a lovely alternative to Parmesan.
- Storage: Refrigerate airtight up to 2 days. Refresh with a squeeze of lemon and a drizzle of olive oil before serving.
Nutrition
FAQ
Can I make this salad ahead of time?
Yes, but keep the components separate. Cook the pasta, chicken, and make the dressing up to two days ahead; store them in separate containers in the fridge. Add the spinach, tomatoes, cucumber, and dressing only when youโre ready to eat โ this keeps the greens from wilting and the vegetables from making the salad watery.
How much protein does one serving have?
One pound of boneless chicken breast divided across four servings gives you roughly 35โ38 grams of protein per serving from the chicken alone, before counting the Parmesan and pine nuts. Itโs a filling main-course portion, not a side salad.
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely โ itโs a solid shortcut that cuts your active time significantly. Use about 2 cups of shredded rotisserie meat, skip the seasoning and searing steps, and toss the chicken directly with a spoonful of the dressing before adding it to the bowl so it picks up some flavor.
My dressing tastes too sharp. How do I fix it?
Add a small amount of honey โ the recipe already calls for 2 teaspoons, but if your lemons were particularly tart, a little more balances the acidity without making the dressing sweet. Taste as you go and add no more than an extra half teaspoon at a time.