Vibrant salad with tender chicken, spiral pasta, and fresh vegetables in a zesty honey-mustard dressing. Serves 4, ready in 35 minutes.
# What You'll Need:
→ Pasta
01 - 9 oz spiral pasta (fusilli or rotini)
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 10 oz)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Vegetables
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, diced
08 - 1/2 red bell pepper, diced
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup celery, thinly sliced
11 - 2 cups mixed salad greens, optional
→ Honey Mustard Dressing
12 - 3 tablespoons Dijon mustard
13 - 2 tablespoons honey
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - Salt and pepper to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Bring a large pot of salted water to boil. Add spiral pasta and cook according to package instructions until al dente. Drain and rinse under cold water until cooled completely. Set aside.
02 - While pasta cooks, season chicken breasts generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5 to 6 minutes per side until golden brown and cooked through. Allow to rest for 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and mixed salad greens if using.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until smooth and well combined.
05 - Pour the honey mustard dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
06 - Garnish with chopped fresh parsley. Serve immediately for optimal texture, or refrigerate for up to 2 hours to allow flavors to meld and chill thoroughly.
