Chicken Blueberry Pasta Salad
Elevate your summer dining with this vibrant Chicken Blueberry Pasta Salad—a delightful combination of bold flavors, fresh ingredients, and creamy dressing. Tender fusilli pasta and juicy slices of seasoned chicken breast serve as the base, while sweet, antioxidant-rich blueberries add a pop of color and a burst of flavor. Crisp red bell peppers, baby spinach, and thinly sliced red onions lend crunch and freshness to every bite. Tossed in a tangy and slightly sweet Greek yogurt dressing with a hint of honey and garlic, this salad is both wholesome and indulgent. Perfectly chilled and easy to prepare in under 40 minutes, this dish shines as a refreshing main course or a crowd-pleasing side for picnics and potlucks alike.
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup fresh blueberries
- 2 cups baby spinach
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 0.5 teaspoon garlic powder
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Cook the chicken breasts in the skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Chop the red bell pepper into small cubes and thinly slice the red onion. Set both aside.
In a large mixing bowl, whisk together plain Greek yogurt, mayonnaise, honey, lemon juice, garlic powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Add the cooked pasta, chicken slices, blueberries, baby spinach, chopped red bell pepper, and sliced red onion to the mixing bowl with the dressing.
Toss everything together until evenly coated with the dressing.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 278 mg | 92% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 51.1 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
