Description
A quick, fiber-rich pasta salad with grilled chicken and fresh vegetables, tossed in a tangy-sweet honey mustard dressing. Perfect as a satisfying lunch or dinner, this American-inspired dish balances flavor and nutrition in just 45 minutes.
Ingredients
Chicken Breasts (2 x 6 oz each)
Whole-Grain Pasta (12 oz)
Mayonnaise (2 tbsp)
Honey (2 tbsp)
Yellow Mustard (2 tbsp)
Red Onion (1 medium)
Red Bell Pepper (1 large)
Romaine Lettuce (4 cups)
Salt (1 tsp)
Black Pepper (½ tsp)
Olive Oil (1 tbsp)
Lemon Juice (1 tbsp)
Instructions
Pat chicken breasts dry with paper towels to ensure even cooking.
Season both sides with salt and black pepper. Set aside.
Whisk mayonnaise, honey, yellow mustard, and 1 tbsp lemon juice in a small bowl.
Let the dressing rest for 10 minutes to blend flavors.
Heat a grill pan over medium-high heat. Add 1 tbsp olive oil and grill the chicken for 5-6 minutes per side until fully cooked (165°F internal temperature).
Boil pasta in salted water for 1 minute less than the package instructions, then drain immediately.
Toss the cooked pasta with grilled chicken, chopped red onion, bell pepper, and romaine lettuce.
Drizzle the honey mustard dressing over the salad and mix until evenly coated.
Serve chilled or at room temperature.
Notes
For a gluten-free version, use certified gluten-free pasta.
Swap mayonnaise with plain Greek yogurt for a lighter option.
Replace chicken breast with tofu for a plant-based adaptation.
Adjust the dressing sweetness by reducing honey or adding more lemon juice.
Add apple cider vinegar (1 tsp) for extra tang if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Grilling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg