Honey Mustard Chicken Pasta (Printable Version)
Tender chicken and al dente pasta tossed in creamy honey mustard dressing with crisp vegetables.
# What You Need:
→ Salad Base
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
→ Honey Mustard Dressing
08 - 1/4 cup mayonnaise
09 - 2 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp apple cider vinegar
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
→ Chicken Seasoning
14 - 1 tbsp olive oil
15 - 1/2 tsp garlic powder
16 - Salt and pepper, to taste
# How-To Steps:
01 - Bring a large pot of generously 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 - Pat the chicken breasts dry and season both sides evenly with garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the chicken in the pan and cook for 6 to 7 minutes per side until deeply golden 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 emulsified. Season with salt and pepper to taste, adjusting the acidity or sweetness as desired.
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 - Plate the salad immediately, garnishing with fresh herbs if desired. For deeper flavor development, refrigerate for at least 1 hour before serving. This dish pairs excellently with a crisp Sauvignon Blanc or a light lager.
# Helpful Tips:
01 -
- The dressing comes together in about sixty seconds and tastes far better than anything from a bottle.
- It holds up beautifully in the fridge, making it ideal for meal prep or making ahead before a gathering.
- Everything cooks in under forty minutes, and half of that is hands off.
02 -
- Do not skip the resting step for the chicken, because cutting into it immediately sends all the juices running onto the board instead of staying in the meat.
- Rinsing the pasta under cold water is not optional here, since warm pasta will continue cooking and turn gummy in the salad.
- The dressing thickens in the fridge, so keep a splash of water or vinegar handy to loosen it if you are serving leftovers the next day.
03 -
- Taste the dressing before adding it to the salad, because mustard brands vary wildly in heat and salt levels.
- Cut all the vegetables roughly the same size as the pasta so you get a balanced bite every time.