A refreshing salad combining tender pieces of chicken with al dente pasta, vibrant vegetables, and a creamy dressing.
Ingredients
Scale:
2 cups rotini or penne pasta
2 cups cooked chicken, shredded or diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup bell pepper, diced (any color)
1 cup corn (fresh, frozen, or canned)
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt (or sour cream)
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
If using leftover chicken, shred or dice it into bite-sized pieces. If cooking fresh chicken, season it generously with salt and pepper and cook in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Let it cool before chopping into bite-sized pieces.
Chop the cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until smooth.
In the same bowl, add the cooled pasta, chicken, and chopped vegetables. Gently fold everything together until well-coated in the dressing.
Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
