California Chicken Pasta Salad with Feta & Strawberries

Prep Time

15 Min.

Ready In

25 Min.

Servings

6 Servings

Print Recipe

1 box (7.25 oz.) Suddenly Pasta Salad Green Goddess

2 boneless skinless chicken breasts

1 teaspoon Italian seasoning

1/2 teaspoon paprika

4 tablespoons olive oil, divided

1 tablespoon white balsamic vinegar or apple cider vinegar

2 tablespoons water or broth

1 cup fresh strawberries, sliced

1/2 cup feta cheese crumbles

1 tablespoon fresh basil, chopped

1 tablespoon fresh dill, chopped

Preheat oven to 350°F and line a medium baking sheet with parchment paper or aluminum foil.
Pat chicken breasts dry with paper towels and season with Italian seasoning and paprika. Place the seasoned breasts on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
Place in the oven and bake for 10-12 minutes or until the chicken is cooked through. Remove from the oven and set aside to rest for 5 minutes before cutting into bite-sized pieces.
Meanwhile, pour pasta (from Suddenly Salad box) into a 3-quart saucepan ⅔ full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water and drain well.
In a large bowl, whisk together the seasoning (from Suddenly Salad box), remaining olive oil (3 tablespoons), vinegar, and water to make the dressing.
Add the pasta, chicken, strawberries, feta, basil, and dill to the bowl; toss gently. Serve immediately, or cover and refrigerate until serving.

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