Tender chicken, spiral pasta, and crisp vegetables tossed in zesty honey-mustard dressing. Easy, satisfying, and perfect for any occasion.
# 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
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add spiral pasta and cook according to package instructions until al dente. Drain and rinse under cold water until completely cooled. Set aside.
02 - While pasta cooks, 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 brown and cooked through. Transfer to a cutting board, let rest for 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and mixed salad greens.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, and garlic powder until smooth. Season with salt and pepper to taste.
05 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly, ensuring all components are well combined.
06 - Garnish with chopped fresh parsley. Serve immediately or refrigerate for up to 2 hours to chill and allow flavors to meld.
