Honey Mustard Chicken Pasta (Printable Version)
Tender chicken and al dente pasta tossed in a creamy honey mustard dressing with crisp, colorful vegetables.
# What You'll Need:
→ Salad Components
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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add 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 chicken breasts dry and season both sides evenly with garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6 to 7 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before cutting into bite-sized cubes.
03 - In a medium mixing bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil until smooth and emulsified. Season with salt and pepper to taste, adjusting 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 immediately at room temperature, or cover and refrigerate for up to 1 hour to allow the flavors to meld. Garnish with fresh herbs if desired and serve alongside crusty bread or crackers.
# Expert Hints:
01 -
- The honey mustard dressing comes together in about sixty seconds and tastes far better than anything from a bottle.
- It travels beautifully, making it the dish everyone asks you to bring to cookouts and potlucks.
02 -
- Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad into mush.
- If the dressing thickens too much in the fridge, stir in a splash of water or extra vinegar to loosen it before serving.
03 -
- Cut all your vegetables roughly the same size as the pasta so every bite has a little of everything instead of one giant onion slice hijacking a forkful.
- Let the chicken rest in the fridge uncovered for thirty minutes before cooking so the surface dries out and forms a better sear.