Name: Honey Mustard Chicken Pasta Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness; 2 tbsp. extra-virgin olive oil; 1 tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination); 2 tsp. granulated garlic; 3/4 tsp. kosher salt plus 1/2 tsp. black pepper (plus more to taste); 1 lb. short-cut pasta of choice (suggestions: fusilli, gemelli, or bowties); 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long spears; 1 cup frozen green peas (no need to thaw); 1/2 thinly shaved radishes (sliced into half moons if large) (from 1 bunch); 2 handfuls baby arugula; 1/4 cup finely chopped fresh dill (or 2 tbsp. chopped fresh tarragon); 3 tbsp. finely chopped fresh chives; 1/4 cup mayonnaise (or sub with plain full-fat greek yogurt); 3 tbsp. whole-grain or coarse ground dijon mustard; 2 tbsp. honey; 2 tbsp. apple cider vinegar; 1/4 cup plus 1 tbsp. extra-virgin olive oil; 1/2 tsp. each kosher salt and cracked black pepper

Description

This Honey Mustard Chicken Pasta Salad is a delightful blend of tender chicken, vibrant veggies, and a zesty honey mustard dressing. Perfect for a quick dinner or a tasty lunch, it’s packed with fresh ingredients and irresistible flavor, making it a go-to dish for anyone seeking an easy, wholesome meal.

Ingredients

Scale

1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness
2 tbsp. extra-virgin olive oil
1 tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination)
2 tsp. granulated garlic
3/4 tsp. kosher salt plus 1/2 tsp. black pepper (plus more to taste)
1 lb. short-cut pasta of choice (suggestions: fusilli, gemelli, or bowties)
1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long spears
1 cup frozen green peas (no need to thaw)
1/2 thinly shaved radishes (sliced into half moons if large) (from 1 bunch)
2 handfuls baby arugula
1/4 cup finely chopped fresh dill (or 2 tbsp. chopped fresh tarragon)
3 tbsp. finely chopped fresh chives
1/4 cup mayonnaise (or sub with plain full-fat greek yogurt)
3 tbsp. whole-grain or coarse ground dijon mustard
2 tbsp. honey
2 tbsp. apple cider vinegar
1/4 cup plus 1 tbsp. extra-virgin olive oil
1/2 tsp. each kosher salt and cracked black pepper

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Instructions

Cook chicken: In a bowl or zip-top bag, combine chicken, olive oil, dried herbs, granulated garlic, salt, and black pepper. Heat a skillet or grill pan over medium-high heat, then cook chicken for 4-5 minutes on each side until fully cooked. Transfer to a cutting board and let cool. Cut into bite-sized pieces.
Boil pasta: In a large pot of salted water, bring to a boil and add pasta. Cook until al dente, adding asparagus and peas for the last minute. Drain and rinse with cold water for 1 minute. Place in a large mixing bowl.
Chill radishes: Soak radishes in ice water for 10 minutes for extra crispness. Drain and add to the pasta bowl.
Prepare dressing: Mix all dressing ingredients in a large measuring cup or bowl and whisk until smooth.
Assemble salad: Add arugula, dill (or tarragon), and chives to the pasta bowl. Season with salt and pepper. Fold in cubed chicken and dressing, tossing to combine. Adjust seasoning if necessary and serve at room temperature.

Notes

Feel free to swap out the chicken for canned chickpeas for a vegetarian option.
This salad can be served immediately, but is even better when chilled for a while to let the flavors meld.
Use whole grain pasta for an extra boost of fiber.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg