Pasta Salad with Chicken
Pasta salad with chicken suits a packed lunch or a summer table: it is filling, keeps well and is easy to scale up for a crowd. Pan-fried chicken breast goes in with fusilli, cherry tomatoes, cucumber and red onion, all coated in a light mayonnaise dressing sharpened with mustard and lemon. Cool everything fully before mixing and the dressing stays thick and creamy.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 670kcal
Choosing the pasta and chicken
Use a short shape with ridges, which holds the dressing better than smooth tubes. Chicken breasts cooked in a pan and cut open to check are safer and juicier than guessing, and the pieces should be about the same size as the pasta. If the dressing seems too heavy, replace some of the mayonnaise with more Greek yoghurt.
Pasta salad with chicken: the method
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- Cook the pasta Boil the pasta in a large pan of salted water for the time on the packet, usually , until just tender. Drain, rinse under cold running water and drain again. Tip into a large bowl.
- Fry the chicken Pat the chicken dry with kitchen paper and cut it into 2cm pieces. Heat the oil in a frying pan over a medium-high heat and fry the chicken for , turning, until golden. Cut the largest piece open: it should be white all the way through with no pink, and steaming hot. Season with salt and pepper.
- Cool completely Spread the chicken on a plate and leave it with the pasta for about , until both are cold to the touch. Meanwhile, prepare the vegetables.
- Chop the vegetables Halve the tomatoes, dice the cucumber and finely slice the onion.
- Dress and mix Whisk the mayonnaise, yoghurt, honey, mustard and lemon juice in a small bowl. Add the chicken, vegetables and dressing to the pasta and fold gently. Taste, and add salt and pepper if needed. Serve, or chill until needed.
Making pasta salad with chicken ahead
It is a good dish to prepare in advance, as the flavours settle after an hour or two in the fridge. Keep the dressing separate and fold it in just before serving if you want a fresher texture. Add 100g of tinned sweetcorn or a diced pepper for more crunch.
To turn it into a curried version, try pasta salad with chicken and curry. For a picnic or buffet table, it goes well alongside rice salad.
Common problems and fixes for Pasta Salad with Chicken
- The salad is mushy.
- Cook the pasta for the time on the packet but no longer, and rinse it under cold water straight after draining so it stops cooking.
- The dressing goes thin and runny.
- The pasta or chicken was still warm when you mixed it. Cool both completely, and add the vegetables only at the end, as cucumber and tomatoes release water.
- The pasta soaks up the dressing and tastes dry the next day.
- Stir in a spoonful of Greek yoghurt or a squeeze of lemon juice just before serving to loosen it.
Frequently asked questions about Pasta Salad with Chicken
How long does it keep in the fridge?
Up to 2 days in a covered container in the fridge. Eat it cold, and do not leave it out of the fridge for more than 2 hours.
Can I make it without mayonnaise?
Yes. Use 6 tbsp Greek yoghurt with the lemon juice, mustard and honey, or a vinaigrette of 3 tbsp olive oil and 1 tbsp vinegar. It will be lighter.
Can I use leftover or ready-cooked chicken?
Yes, about 300g of cooked chicken, torn or diced, replaces the breasts. Skip the frying step and make sure it is cold before it goes in.
What is the best pasta shape?
Fusilli, penne or farfalle, because the ridges and curves hold the dressing and the small pieces of chicken.
How did you like the recipe?
4.7 / 5 · 45 ratings
