Vibrant salad with tender chicken, spiral pasta, and crisp vegetables in a zesty honey-mustard dressing. Light, satisfying, and easy to prepare.
# 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
# Steps:
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 to cool 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 mixing bowl, combine cooled pasta, diced 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 fully combined.
05 - Pour the honey mustard dressing over the salad ingredients. Toss gently to coat everything evenly. Garnish with chopped fresh parsley.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.
