Creamy Chicken Pasta Salad
With over 23 grams of protein and 3 grams of fiber per serving, this creamy chicken pasta salad is a hearty, healthy, and filling recipe. Serve it as a side dish to a BBQ or a simple summer lunch.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 8 servings 1x -
Category: Salad
Category:Ingredients
Pasta Salad:
- 1 pound short-cut pasta, such as rotini, fusilli, penne, or farfalle
- 1 pound cooked chicken, diced (about 4 cups)
- 2 cups cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 cups arugula, roughly chopped
- 1/4 cup grated parmesan cheese
Creamy Dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced or grated
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, plus more as needed
- 1 pinch black pepper, plus more as needed
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions or until al dente. Once the pasta is cooked, using a colander, drain the cooking water, and run the pasta under cold water to cool it down and stop the cooking process. Once cooled, give the pasta a good shake to remove any excess water.
- In a small bowl or jar, add the dressing ingredients: mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, dried basil, dried parsley, salt, and pepper, and whisk until well combined. Set aside.
- In a large bowl, add the cooked pasta, chopped chicken, cherry tomatoes, bell pepper, red onion, arugula, and parmesan cheese, cover with dressing, and toss until well combined.
- Taste the salad and adjust the seasoning with olive oil, salt, and pepper as needed.
- The pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Notes
To Use Raw Chicken: Use 1 pound of raw chicken breasts or chicken thighs. Place them on a cutting board, drizzle with olive oil, and season them generously with salt and pepper. In a cast-iron pan or skillet on medium-high heat, cook the chicken 4-7 minutes per side or until the chicken reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a cutting board and allow to cool completely before adding to the recipe as outlined in the instructions in step #.
To Use Sour Cream: Swap the Greek yogurt for equal parts sour cream.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.
To Use Italian Seasoning: Swap the dried basil and parsley for 2 teaspoons of Italian seasoning.
To Use Fresh Herbs: Swap the dried basil and parsley for 2 tablespoons of minced fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 393 calories
- Sugar: 4 grams
- Fat: 12 grams
- Carbohydrates: 47 grams
- Fiber: 3 grams
- Protein: 23 grams
Find it online: https://kaynutrition.com/creamy-chicken-pasta-salad/
