Pesto Pasta Chicken Salad

Season the chicken breasts with garlic powder, paprika, sea salt, black pepper, rosemary, and dried oregano, then pan‑cook over medium heat until fully cooked through, about 6‑8 minutes per side. Let the chicken cool slightly before cutting into bite‑size pieces.

Cook the red lentil pasta according to package directions until al dente, drain, and rinse with cold water. Transfer to a container, cover, and refrigerate overnight.

While the pasta chills, chop the English cucumber, halve the cherry tomatoes, dice the red onion, and finely chop the fresh parsley.

In a large mixing bowl, combine the chilled lentil pasta, chopped chicken, cucumber, cherry tomatoes, red onion, and parsley. Toss gently to distribute evenly.

Prepare the dressing: in a separate bowl, whisk together the Greek yogurt, pesto sauce, lemon juice, olive oil, sea salt, and black pepper until smooth and emulsified.

Pour the creamy pesto dressing over the salad and toss thoroughly so every ingredient is coated. Adjust seasoning with additional salt or pepper if needed.

Serve the salad chilled or at room temperature. It can be stored in the refrigerator for up to 2 days.