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Honey Mustard Chicken Pasta Salad served in a bowl with fresh vegetables

Honey Mustard Chicken Pasta Salad

A bright, protein-packed pasta salad that combines leftover chicken, honey mustard, and fresh vegetables, perfect for meal prep and potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz short pasta (bowties, rotini, or shells)
  • 2 cups cooked chicken, diced or shredded (rotisserie, grilled, or pan-seared)
  • 1/2 cup plain Greek yogurt (or 1/2 cup mayo for richer flavor)
  • 1/4 cup Dijon mustard
  • 2 tbsp honey (adjust to taste)
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar or lemon juice (for brightness)
  • 2 stalks celery, thinly sliced
  • 1 each red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup chopped fresh parsley (or dill)
  • Salt and black pepper to taste
  • 1/4 cup chopped pickles or capers (optional for brine)
  • toasted sunflower seeds or chopped almonds (optional crunchy topping)

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 1–2 minutes less than package directions).
  2. Tip: Reserve 1/4 cup pasta water before draining to adjust dressing consistency later.
Prepare the chicken
  1. Season chicken breasts or thighs with salt, pepper, and a pinch of smoked paprika.
  2. Sear in a hot skillet with 1 tbsp olive oil for 4–5 minutes per side until cooked through. Let rest, then dice.
  3. Tip: If your chicken is dry, toss it briefly in the warm dressing to hydrate.
Make the honey mustard dressing
  1. Whisk Greek yogurt, Dijon, honey, olive oil, and apple cider vinegar in a bowl. Season with salt and pepper.
  2. If the dressing is too thick, whisk in reserved pasta water a tablespoon at a time to achieve a silky texture.
Combine the salad
  1. In a large bowl, mix drained pasta, chicken, celery, red pepper, red onion, and parsley.
  2. Pour dressing over the salad and toss until evenly coated. Taste and adjust salt, pepper, or honey.
Chill and serve
  1. Refrigerate for 20–30 minutes to let flavors marry, or serve immediately at room temperature.
  2. Tip: Garnish with crunchy seeds or extra parsley for color and texture.

Notes

Store in an airtight container for up to 3–4 days. Keep crunchy toppings separate to maintain texture.