Honey Mustard Chicken Pasta (Printable)
Tender chicken and al dente pasta tossed with crisp veggies in a creamy honey mustard dressing.
# 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
# How-To Steps:
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 both sides of the chicken breasts evenly with garlic powder, salt, and freshly cracked black pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken 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 medium mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil until completely smooth and 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 together before serving.
# Expert Advice:
01 -
- The honey mustard dressing comes together in about sixty seconds and tastes like something from a boutique deli.
- It travels beautifully, which means you will actually want to bring it places instead of worrying about it wilting or separating.
02 -
- Rinsing the pasta is essential here because residual heat will turn your salad into a gummy clump.
- The dressing thickens in the fridge, so stir in a splash of vinegar or water if you are serving it the next day.
03 -
- Cut every vegetable roughly the same size as the pasta so you get a balanced bite every single time.
- Let the chicken rest in its own juices before cubing because every drop of that moisture belongs in your salad.