Honey Mustard Chicken Pasta (Printable)
Tender chicken and al dente pasta tossed in creamy honey mustard dressing with fresh crisp vegetables.
# What You'll Need:
→ For the Salad
01 - 2 medium boneless, skinless chicken breasts
02 - 9 oz pasta (penne, rotini, or farfalle)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup red bell pepper, diced
06 - 1/2 small red onion, thinly sliced
07 - 2 cups baby spinach or mixed greens
→ For the Honey Mustard Dressing
08 - 1/4 cup mayonnaise
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 tablespoons olive oil
13 - Salt and freshly ground black pepper, to taste
→ For Cooking the Chicken
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon garlic powder
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold running water to halt cooking, and set aside to cool completely.
02 - While the pasta cooks, season the chicken breasts evenly with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken for 6 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized cubes.
03 - In a mixing bowl, combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil. Whisk vigorously until the dressing is smooth and well emulsified. Season with salt and pepper to taste, adjusting as needed.
04 - In a large serving bowl, combine the cooled pasta, cubed chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and baby spinach. Pour the honey mustard dressing over the top and toss gently until every component is evenly coated.
05 - Garnish with fresh herbs if desired. Serve immediately at room temperature, or cover and refrigerate for 1 hour to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The honey mustard dressing is the kind of thing you will want to put on everything once you taste it.
- It comes together with almost no fuss and feeds a crowd happily without costing much.
- Leftovers actually taste better the next day which is rare for a pasta salad.
02 -
- Warm chicken will wilt the spinach and make the dressing greasy so let it rest until it reaches room temperature.
- Rinsing the pasta under cold water stops the cooking immediately and prevents a gummy clumpy texture later.
03 -
- Slice the chicken against the grain so every piece is tender instead of chewy.
- Letting the assembled salad sit for even twenty minutes before eating makes a noticeable difference in how the flavors come together.