Published Mar 21st
Steph’s Summer Salad
Prep 10m Cook 35m Additional - Ready In 45m
Servings 2 servings Calories 715.1

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

Recipe Ingredients

  • 6 ounces dry penne pasta
  • 2 skinless, boneless chicken breast halves
  • 1 ½ cups fresh broccoli florets
  • 3 green onions, sliced
  • 2 tablespoons canola oil
  • lemon pepper to taste

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 715.1
  • Carbohydrate 67.2 g
  • Cholesterol 134.3 mg
  • Fat 21.9 g
  • Fiber 5.1 g
  • Protein 62.5 g
  • Saturated Fat 3.1 g
  • Sodium 146.6 mg
  • Sugar 4.4 g


  1. I used olive oil instead of canola oil. I also added a bit of red pepper flakes and fresh avocado. Next time will add bacon as well. Overall very tasty simple light summer recipe.
  2. 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. - Read more ...
  3. 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.
  4. 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.
  5. 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 - Read more ...
  6. 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.
  7. 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.
  8. 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!
  9. Awesome! Very light tasting and a refreshing change from those heavy pasta salads.