Vibrant salad with grilled chicken, spiral pasta, and fresh vegetables in a zesty honey-mustard dressing. Ready in 35 minutes.
# What You Need:
→ Pasta
01 - 9 oz spiral pasta (fusilli or rotini)
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 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:
01 - Cook spiral pasta according to package instructions until al dente. Drain and rinse under cold water until cooled completely. Set aside.
02 - Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Allow to rest for 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and 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 dressing over salad ingredients. Toss gently to coat everything evenly.
06 - Garnish with chopped parsley. Serve immediately or refrigerate for up to 2 hours to chill and allow flavors to meld.
