Chicken Coleslaw Pasta Salad
Elevate your next meal with this vibrant and satisfying Chicken Coleslaw Pasta Salad—a delightful fusion of textures and flavors that's perfect for any occasion. Tender slices of seared chicken breast, al dente penne pasta, and a crisp coleslaw mix come together in a creamy, tangy dressing made with mayonnaise, sour cream, Dijon mustard, and a touch of garlic for aroma. A hint of sweetness from sugar and the zing of white vinegar balance the dish beautifully. Garnished with fresh parsley for a pop of color, this easy-to-make pasta salad is a great choice for picnics, potlucks, or a light dinner at home. Serve it chilled or fresh for a refreshing, crowd-pleasing dish that packs both protein and crunch!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 250 grams Penne pasta
- 150 grams Coleslaw mix (shredded cabbage and carrots)
- 120 grams Mayonnaise
- 60 grams Sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions, or until al dente. Drain and rinse under cold water to cool it down completely. Set aside.
In the meantime, heat olive oil in a skillet over medium heat. Season the chicken breasts with a pinch of salt and black pepper on both sides. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let it rest for 5-10 minutes before slicing into thin strips or shredding.
In a large mixing bowl, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, garlic powder, salt, and black pepper. Whisk until smooth and well-incorporated.
Add the cooked and cooled pasta, coleslaw mix, and sliced chicken to the bowl with the dressing. Toss everything together gently until evenly coated.
Taste and adjust seasoning if needed. You can add more salt, pepper, or vinegar to suit your taste.
Transfer the salad to a serving dish and garnish with fresh parsley, if using.
Serve immediately or refrigerate for at least 30 minutes if you prefer it chilled. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 340 mg | 7% | |
*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.
