Dijon Chicken and Pasta Salad
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
5 servings
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Calories
593 kcal
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Course
Main Course
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Cuisine
American
Dijon Chicken and Pasta Salad
Description
The Dijon Chicken and Pasta Salad features boneless, skinless chicken breasts seasoned with Dijon mustard and garlic powder, cooked until juicy and tender. Combined with pasta cooked al dente and chilled, it forms the base for a colorful mix of diced cucumber (seeds removed), celery, red bell pepper, and softened red onion to mellow its sharpness. Black olives and red kidney beans contribute unique contrasts in texture and savory depth. A dressing of olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, with a hint of red pepper flakes, ties all ingredients together with tang and mild heat.
This salad offers a balance of textures, from crunchy fresh vegetables to the soft pasta and protein-rich chicken and beans. The Dijon mustard on the chicken and in the dressing provides a distinctive sharpness, enhancing the savory and herbaceous notes throughout. Cooling the pasta and rinsing diced onions removes excess starch and bite to maintain freshness.
Serve this pasta salad chilled or at room temperature as a standalone meal or alongside a green salad for a more complete lunch. It is well-suited to packed lunches or casual meals where a combination of protein, vegetables, and grains is desired. The herbs and spice level can be adjusted to taste, according to preference.
Ingredients
For the Chicken
- 1.5 lbs chicken breast boneless, skinless
- 2 tbsp Dijon mustard
- 1 tbsp garlic powder
- salt to taste
- black pepper to taste
For the Pasta
- 8 oz pasta of choice
For the Vegetables
- 1 large cucumber
- 4 talks celery
- 1 medium red bell pepper
- 1 small red onion
- 4 oz black olives canned
- 15.5 oz red kidney beans canned
For the Dressing
- 6 tbsp olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 1 tsp oregano dried
- 1 tsp basil dried
- ½ tsp red pepper flakes
- salt to taste
- black pepper to taste
Instructions
For the Pasta
- Bring a large pot of water to a boil. Add the pasta and cook until it's al dente, according to the package instructions. Once it's cooked, drain the pasta and rinse under cold water to cool it down and stop the cooking process.
For the Chicken
- Preheat your oven or air fryer to 425°F (218℃).
- Lay out the chicken breasts and season each side with salt, pepper, ½ tbsp of garlic powder, and 1 tbsp of dijon mustard. Rub the mustard and seasonings onto the surface of the chicken. Flip to the other side and repeat.
- Air fry at 425°F (218℃) for 12-15 minutes. If you bake in the oven it will probably take a bit longer.
For the Vegetables
- Wash and cut the celery, cucumber, and red pepper. Cut them all into a small to medium size dice. Remove the seeds from the cucumber with a spoon before dicing.
- Cut the red onion into a small dice and rinse them under cold water to take the bite out of the raw onion. Pat dry with paper towel.
- Combine all of the vegetables into a large bowl.
For the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, red pepper flakes, mustard and salt to create the dressing.
Construction
- In the large bowl with the vegetables, add in the drained noodles, beans, and olives and pour the dressing over the top. Toss everything together to ensure it's well coated. Add the sliced chicken and give everything another good toss.
- Taste test and season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide the pasta salad evenly among 5 meal prep containers. They will last up to 5 days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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