Company Chicken Pasta Salad
Elevate your next gathering with this irresistible Company Chicken Pasta Salad, a creamy, flavor-packed dish perfect for entertaining. Tender, juicy chicken and al dente fusilli pasta form the heart of this recipe, while a tangy, homemade dressing made from mayonnaise, Greek yogurt, Dijon mustard, honey, and fresh lemon juice ties everything together. Crunchy diced celery, sweet red bell peppers, juicy grape tomatoes, and a sprinkle of fresh parsley add vibrant color and texture, making this salad as visually stunning as it is delicious. Ready in just 40 minutes and best served chilled, this elegant chicken pasta salad transitions seamlessly from a refreshing lunch to a standout side dish for any party. Simple to prepare yet full of gourmet flair, it’s sure to impress your guests and keep them coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces fusilli pasta (or other short pasta like rotini or penne)
- 0.5 cup mayonnaise
- 0.5 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks celery, diced
- 1 piece red bell pepper, diced
- 3 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 cup grape tomatoes, halved
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain the pasta, rinse with cold water to cool, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken in the skillet for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and black pepper to create the dressing.
Add the cooked pasta, diced chicken, celery, red bell pepper, green onions, parsley, and grape tomatoes to the bowl with the dressing. Toss everything gently to coat evenly.
Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold as a main or side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.7 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2216 mg | 47% | |
*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.
