RecipesMainsHoney Dijon Chicken Pasta Salad

Honey Dijon Chicken Pasta Salad

15 min
Prep Time
15 min
Cook Time
30 min
Total Time
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Honey Dijon Chicken Pasta Salad

15 min
Prep Time
15 min
Cook Time
30 min
Total Time

This chicken pasta salad with a healthy honey dijon mustard dressing is so easy to throw together. Perfectly light and refreshing and still packed with flavors, it’s going to become your go-to for the warmer weather!

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Ingredients (4 servings)

MetricImperial
1 avocado
200g cherry tomatoes
100g salad greens
200g dry fusilli pasta
400g chicken breast
1/2 tsp garlic powder
1 tsp smoked paprika
1 tsp olive oil
-Salt, to taste
-Pepper, to taste
Honey dijon dressing
3 tbsp dijon mustard
3 tbsp honey
3 tbsp apple cider vinegar
1 tbsp non-fat Greek yogurt
1 tbsp water
-Salt, to taste
-Pepper, to taste
  1. Cut chicken into 0.5 inch cubes. Add to a large mixing bowl along with garlic powder, smoked paprika, olive oil, salt and pepper. Toss to coat evenly. Cover and let marinate for 10-15 minutes.
  2. Dice avocado, and cut cherry tomatoes into halves. Set aside.
  3. Cook fusilli pasta according to package instructions until al dente. Drain, rinse under running cold water and drain again. Set aside.
  4. Make the dressing by mixing all dressing ingredients in a bowl until combined. Set aside.
  5. Heat up a large nonstick skillet over medium heat. Add marinated chicken and cook until golden on all sides. Remove from heat.
  6. Assemble salad by adding chicken, pasta, avocado, cherry tomatoes and salad greens to a large mixing bowl. Drizzle honey dijon dressing all over and toss to combine. Taste and season with additional salt and pepper if desired. Enjoy!
Notes
  • Serve the salad warm immediately or place in the fridge for 30 minutes before serving if you want it cold.
  • Leftovers will keep in an airtight container in the fridge for up to 3 days.
  • I used chickpea pasta to boost the protein of this recipe. Lentil pasta is also a good high protein alternative. Feel free to use any pasta that suits your dietary needs.
  • For the salad greens, I used a mesclun mix, but feel free to use any leafy greens like arugula, baby spinach or baby kale.
  • For dairy-free, omit the Greek yogurt in the dressing.