Chicken Egg Pasta Salad

As the seasons change and we welcome warmer weather, it’s the perfect time to embrace fresh, light dishes that still pack a flavorful punch. Chicken Egg Pasta Salad is a delightful recipe that blends protein-packed ingredients with the zestiness of fresh veggies and a tangy dressing. This dish is ideal for a leisurely lunch or as a crowd-pleasing side at your next gathering. Let’s dive into creating this delicious and satisfying Chicken Egg Pasta Salad!

**Ingredients:**
– 8 oz of pasta (such as rotini or penne)
– 2 chicken breasts, cooked and diced
– 4 hard-boiled eggs, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/4 red onion, thinly sliced
– 1/4 cup black olives, sliced
– 1/4 cup feta cheese, crumbled
– 1/3 cup fresh basil leaves, torn
– Salt and black pepper to taste

**Instructions:**

1. **Cook the Pasta:** In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.

2. **Prepare the Chicken:** Season the chicken breasts with salt and pepper. In a skillet over medium heat, cook the chicken until no longer pink and fully cooked, about 4-5 minutes per side. Once cooked, let the chicken rest for a few minutes before dicing it into bite-sized pieces.

3. **Hard-Boil the Eggs:** Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling and chopping them.

4. **Assemble the Salad:** In a large mixing bowl, combine the cooked pasta, diced chicken, chopped hard-boiled eggs, halved cherry tomatoes, diced cucumber, sliced red onion, sliced black olives, crumbled feta cheese, and torn basil leaves.

5. **Season and Dress:** Season the salad with salt and black pepper to taste. Drizzle your favorite vinaigrette over the salad and toss gently until all ingredients are well coated.

6. **Chill and Serve:** Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Once chilled, give the salad a final toss before serving.

Enjoy this Chicken Egg Pasta Salad as a light and satisfying meal on its own or as a side dish at your next barbecue or potluck. The combination of tender chicken, creamy eggs, crisp veggies, and tangy feta cheese creates a harmonious blend of flavors and textures that will surely delight your taste buds. Feel free to customize the salad by adding your favorite ingredients like avocado, bell peppers, or even a sprinkle of toasted nuts for an extra crunch. This recipe is versatile, easy to make, and perfect for any occasion where you want to impress with a delicious and wholesome dish.