Ingredients
1 lb boneless, skinless chicken breasts
8 oz pasta (penne or bowtie recommended)
1/4 cup mayonnaise
2 tbsp yellow mustard
1 tbsp honey
1 tsp apple cider vinegar
1 tsp mustard seeds
1/2 red onion, chopped
1 cucumber, diced
1 red bell pepper, diced
1/2 cup chopped celery
2 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
Grill or pan-sear chicken breasts until fully cooked (165°F). Let cool, then dice.
Cook pasta according to package instructions (al dente). Drain and rinse with cold water.
In a bowl, mix mayonnaise, mustard, honey, apple cider vinegar, and mustard seeds until smooth.
Combine cooled pasta, diced chicken, vegetables, and parsley in a large bowl. Toss with dressing until well coated.
Season with salt and pepper. Serve chilled or at room temperature.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add cherry tomatoes or shredded carrots for extra color and crunch.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Grilling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg