American-Style Chicken, Pasta, and Arugula Salad Recipe
This salad combines what Americans love most: pasta, pan-fried chicken, and fresh greens. Arugula adds a slight bitterness that balances the delicate olive oil and lemon dressing. It works well as a workday lunch or a dinner you can eat cold without reheating.
It brings together hearty pasta and protein-rich chicken with peppery arugula and a bright lemon-olive oil dressing, creating a balanced meal that’s satisfying yet light.
Chef's tips
Cool the pasta and chicken before adding the arugula so the leaves don’t wilt too quickly. Taste the dressing and adjust the balance of lemon and honey to your liking before mixing it with the salad.
How to serve
Serve in a large shallow bowl so the colorful ingredients are visible. It’s great alongside grilled vegetables or as part of a light buffet with other salads and bread.
Ingredients
- pasta short, e.g. penne or fusilli - 200 g
- chicken breast cut into strips - 250 g
- arugula washed and dried - 60 g
- cherry tomatoes halved - 150 g
- Parmesan grated or shaved into thin flakes - 30 g
- olive oil 2 tablespoons for the dressing, 1 for frying - 3 tablespoons
- lemon juice freshly squeezed - 1.5 tablespoons
- honey - 1 teaspoon
- Dijon mustard - 1 teaspoon
- garlic finely chopped or pressed - 1 clove
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
Preparation
- Cook the pasta in salted water according to the package instructions until al dente—tender but still slightly firm. Drain, briefly rinse with cold water, and set aside to cool.
- Cut the chicken into strips, sprinkle with a pinch of salt and pepper, and toss gently.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken and fry for 7–10 minutes, stirring, until the pieces are golden and completely white inside. Set aside to cool.
- In a small bowl, make the dressing: mix 2 tablespoons of olive oil, lemon juice, honey, mustard, garlic, and the remaining salt and pepper until smooth and emulsified.
- Halve the cherry tomatoes. Rinse the arugula and dry it thoroughly (ideally in a salad spinner or on paper towels).
- In a large bowl, combine the pasta, chicken, tomatoes, and arugula. Pour over the dressing and toss gently so as not to crush the arugula.
- Sprinkle the salad with Parmesan and either toss lightly again or leave the cheese on top as a garnish.
Storage
Store leftovers in the fridge in an airtight container for up to 1–2 days. The arugula may wilt slightly, but the flavors will remain good; refresh with a drizzle of olive oil and a squeeze of lemon before serving.
This salad is my go-to when I want something that feels both comforting and fresh. The combination of warm-weather flavors and simple preparation makes it ideal for busy weekdays.
