Seared Chicken & Pasta Salad with Tomatoes, Cucumbers, & Creamy Dressing

Seared Chicken & Pasta Salad

with Tomatoes, Cucumbers, & Creamy Dressing

35 MIN
4 Servings
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From the Test Kitchen

In this summer-friendly dish, we’re serving seared chicken over a seasonal accompaniment of creamy pasta salad, which gets deliciously varied flavors and textures from bites of plump tomatoes, roasted peppers, and crunchy cucumbers.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Seared Chicken & Pasta Salad with Tomatoes, Cucumbers, & Creamy Dressing
Title
time-saving
tips & techniques
Mafalda Pasta
Piquillo Peppers
How To: Chop Scallions
Persian Cucumber
Scallions
How To: Safely Cut Round Vegetables
White Wine Vinegar
Garlic
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared cucumbers, tomatoes, and white bottoms of the scallions. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board.

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned cucumbers and tomatoes, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Seared Chicken & Pasta Salad

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared cucumbers, tomatoes, and white bottoms of the scallions. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil.

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned cucumbers and tomatoes, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!

Finish the pasta & serve your dish:
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