Honey Mustard Chicken Pasta (Printable)
Juicy chicken, crisp veggies, and tangy honey mustard dressing tossed with pasta for a perfect summer dish.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Pasta
06 - 9 oz fusilli or rotini pasta (about 250 g)
→ Vegetables
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 red onion, thinly sliced
10 - 1/2 cup cucumber, diced
11 - 1/2 cup sweetcorn, canned or thawed if frozen
→ Honey Mustard Dressing
12 - 3 tablespoons Dijon mustard
13 - 2 tablespoons honey
14 - 3 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 1 tablespoon apple cider vinegar
17 - 2 tablespoons olive oil
18 - Salt and black pepper to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
# How-To:
01 - Coat chicken breasts with olive oil, kosher salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
02 - Bring a large pot of salted water to a rolling boil. Cook fusilli or rotini according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt further cooking. Set aside to cool completely.
03 - In a large mixing bowl, toss together the cooled pasta, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, diced cucumber, and sweetcorn until evenly distributed.
04 - In a medium bowl, whisk together Dijon mustard, honey, mayonnaise, Greek yogurt, apple cider vinegar, and olive oil until smooth and emulsified. Season with salt and black pepper to taste.
05 - Add the sliced chicken to the pasta and vegetable mixture. Pour the honey mustard dressing over the top and gently toss until every component is thoroughly coated.
06 - Scatter chopped fresh parsley over the finished salad. Serve chilled or at room temperature for best flavor.
# Expert Tips:
01 -
- The dressing doubles as a quick chicken marinade, so you get layers of flavor without extra work.
- It holds up beautifully in the fridge, making it ideal for meal prep or making ahead of a party.
02 -
- If you add the dressing while the pasta is still warm it will absorb too much and the salad will taste dry by the time you serve it.
- Reserving a spoonful of dressing to drizzle on top right before serving keeps the salad looking fresh instead of matte.
03 -
- Marinate the chicken in a spoonful of the dressing for thirty minutes before cooking and you will be amazed at the depth it adds.
- Toast the fusilli in a dry pan for two minutes before boiling if you want a nuttier flavor and a slightly firmer bite.