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Steph's Summer Salad

Steph's Summer Salad

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
SYRUNGA

SYRUNGA

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 67.2g
  • 22%
  • Protein:
  • 67.9 g
  • 136%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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. 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.
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Reviews

GEORJISUE
11

GEORJISUE

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!

Cristin McKee
7

Cristin McKee

9/12/2007

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.

NIKKI10
7

NIKKI10

5/19/2003

Awesome! Very light tasting and a refreshing change from those heavy pasta salads.

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