Honey Mustard Chicken Pasta (Printable)
Tender chicken and al dente pasta tossed in creamy honey mustard dressing with crisp vegetables.
# What You'll 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 - ½ small red onion, thinly sliced
07 - 2 cups baby spinach or mixed greens
→ Honey Mustard Dressing
08 - ¼ 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 - ½ tsp garlic powder
16 - Salt and pepper, to taste
# Directions:
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 freshly cracked black pepper. Heat olive oil in a large skillet over medium heat until shimmering. Sear the chicken for 6–7 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 slicing 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 balance of sweetness and acidity as desired.
04 - In a large serving bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly 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 and garnish with fresh herbs if desired. For the best flavor development, refrigerate for at least 1 hour before serving. This salad holds well chilled for picnics, potlucks, or a satisfying light dinner.
# Helpful Tips:
01 -
- The honey mustard dressing is so good people will ask you to bottle it, and you can pretend it took hours to make.
- It comes together in forty minutes flat and actually tastes better after sitting in the fridge, which means zero last minute stress.
- Everything in this salad holds up beautifully, so leftovers the next day are just as satisfying.
02 -
- Cold pasta absorbs less dressing than warm pasta, so always let it cool completely before assembling or you will end up with a dry salad.
- Underseasoning the dressing is the most common mistake because cold temperatures mute flavors dramatically.
03 -
- Let the chicken rest for the full five minutes before slicing or all those delicious juices end up on your cutting board instead of in the salad.
- Whisk the dressing in a jar with a tight lid and shake vigorously for a perfectly emulsified result with zero dishes to wash.