How to Make Chicken Pasta Salad
This chicken pasta salad recipe provides numerous possibilities for spin-offs. You can mix it with added vegetables of your choice to serve as a side for sumptuous meals, or even for meal-prep lunch at work.
Servings: 4 servings
- 6 oz skinless boneless chicken breast
- 4.25 oz rotini pasta dry
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 tbsp olive oil divided
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp garlic minced
- 2 tsp traditional Dijon mustard
- 1/2 tbsp honey
- 1 oz arugula
- 3 oz cherry tomatoes quartered
- 1/2 oz red onion julienned
- 2 oz red bell pepper julienned
- 1/4 oz Parmesan cheese
Cook the pasta in a pot of boiling water for 10 minutes. Drain and rinse with cold water.
Add the chicken to a large bowl with garlic powder, salt, and ground black pepper. Toss to coat evenly.
On a skillet, heat 1/2 tablespoon of olive oil over low-medium heat. Sear the chicken for 10 minutes until it's cooked through and golden. Allow it to cool down and cut into large cubes.
Make the dressing: In a mixing bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, Italian seasoning, garlic, mustard, and honey.
Add chicken, arugula, cherry tomatoes, red onion, and red bell pepper to the pasta bowl. Pour over the dressing and toss to combine.
Sprinkle Parmesan cheese and serve.
Serving: 1serving | Calories: 243kcal | Carbohydrates: 28g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg