A light and flavorful salad that tastes great any time of the year!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.

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  • Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.

Nutrition Facts

715 calories; 21.9 g total fat; 134 mg cholesterol; 147 mg sodium. 67.2 g carbohydrates; 62.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/14/2003
This recipie was super easy and yummy! I made it for lunch and it was perfect! I also added a tomato to liven it up a bit more! Be sure to used plenty of lemon pepper for more taste! Read More
(12)

Most helpful critical review

Rating: 3 stars
06/15/2006
I thought that this salad was pretty bland. I had to add a lot of salt and seasoning to it to make it flavorful. I liked that it was pretty easy though. Read More
(4)
11 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/14/2003
This recipie was super easy and yummy! I made it for lunch and it was perfect! I also added a tomato to liven it up a bit more! Be sure to used plenty of lemon pepper for more taste! Read More
(12)
Rating: 4 stars
10/14/2003
This recipie was super easy and yummy! I made it for lunch and it was perfect! I also added a tomato to liven it up a bit more! Be sure to used plenty of lemon pepper for more taste! Read More
(12)
Rating: 4 stars
09/12/2007
Pretty tasty though I did take some liberty with the recipe. I used a mix of pastas spirals egg noodles and whole wheat egg noodles for more of a salad feel. I cooked the broccoli in a separate pan with a thin layer of water. I never boil veggies because it leeches the nutrients. I used most of a fresh lemon and a liberal amount of pepper on the chicken as it cooked in a separate pan. When I mixed it all together it still wasn't strong enough so I added a great deal more pepper lemon salt some fresh cilantro and a healthy dose of olive oil. Now that's tasty! Next time I'll try cooking the broccoli and chicken in the same pan for a while to mix flavors. Read More
(7)
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Rating: 5 stars
05/19/2003
Awesome! Very light tasting and a refreshing change from those heavy pasta salads. Read More
(7)
Rating: 3 stars
06/15/2006
I thought that this salad was pretty bland. I had to add a lot of salt and seasoning to it to make it flavorful. I liked that it was pretty easy though. Read More
(4)
Rating: 5 stars
01/20/2010
This was an awesome summer salad. It was very refreshing. I added peas shredded carrots and cherry tomatos as well to add a crunch. I recieved many compliments on this salad. I also added fresh lemon juice to the dressing. Read More
(2)
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Rating: 4 stars
08/03/2008
Once you've added your seasoning and oil to taste I think this is REALLY good. But you do have to like pepper or forget it. Also add halved cherry tomoates for color or other veggie of coice. Suggest using tricolored pasta for color if no tomatoes available. Read More
(1)
Rating: 4 stars
12/16/2011
I like it too. I cooked everything separate for 10 minutes then combined in a large bowl with marinara. Prep time: 15 min; Cook time: 10 min - Broccoli (cut in small florets) - Chicken breasts (seasoned with Lemon Pepper) - Pasta (Barilla farfalle) - Warmed some Marinara while slicing the chicken into small chunks. Throwing everything into the bowl and mix with serving utensils. Bonus: Serve with garlic bread. Read More
(1)
Rating: 4 stars
08/22/2006
I chopped the raw chicken into bite-sized pieces sprinkled liberally with lemon-pepper (aka use lots!) and added fresh chopped garlic and salt. Fast and easy but missing something. Read More
(1)
Rating: 4 stars
05/07/2013
This was pretty good but not fantastic since it was a bit of a simple recipe. Still I enjoyed it over two days. I made it exactly as written but I paused to think about how to cook the chicken (the recipe was a little vague). I thought of poaching then I just pan-fried the chicken breast halves on medium heat with some vegetable oil cooking spray in the pan. It took a while to ensure the middle was no longer pink so the outside was a bit browned (which I liked). A lot of my broccoli florets were kind of large so I cut them into two or three pieces. I'd also never used lemon pepper before so I got some just for this recipe. Since there wasn't really a dressing in this salad just a little oil the lemon pepper added a nice flavor to the mix. This was nice and it's worth making again sometime but it didn't wow me. Read More