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Chicken Pasta Salad Recipe

This chicken pasta salad recipe provides numerous possibilities for spin-offs. You can mix it with added vegetables of your choice to serve as a side for sumptuous meals, or even for meal-prep lunch at work.
  • cook TIME 40 mins
  • prep TIME 10 mins
  • total TIME 50 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 243 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (16)

  • 6 oz skinless boneless chicken breast
  • 4.25 oz rotini pasta dry
  • 3 oz cherry tomatoes quartered
  • 2 oz red bell pepper julienned
  • 1 oz arugula
  • 0.5 oz red onion julienned
  • 0.25 oz Parmesan cheese
  • 1/2 tbsp honey
  • 1 tsp garlic powder
  • 1 1/2 tbsp olive oil divided
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tsp garlic minced
  • 2 tsp traditional Dijon mustard

INSTRUCTIONS

1

Cook 4.25 oz pasta in a pot of boiling water for 10 minutes. Drain and rinse with cold water.

2

Add 6 oz chicken to a large bowl with 1 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp ground black pepper. Toss to coat evenly.

3

On a skillet, heat 1/2 tbsp olive oil over low-medium heat. Sear the chicken for 10 minutes until it's cooked through and golden.

4

Allow it to cool down and cut into large cubes.

5

Make the dressing: In a mixing bowl, whisk together 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, 1 tsp garlic, 2 tsp mustard, and 1/2 tbsp honey.

6

Add chicken, 1 oz arugula, 3 oz cherry tomatoes, 0.5 oz red onion, and 2 oz red bell pepper to the pasta bowl. Pour over the dressing and toss to combine.

7

Sprinkle 0.25 oz Parmesan cheese and serve.

Nutrition

Serving: 1 serving | Calories: 243kcal | Fat 8g | Saturated Fat 1g | Trans Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Cholesterol 33mg | Sodium 270mg | Potassium 344mg | Carbohydrate 28g | Fiber 2g | Sugar 4g | Protein 15g | Vitamin A 743IU | Vitamin C 25mg | Calcium 50mg | Iron 1mg