Homemade Chicken Pasta Salad Recipe

A one-bowl meal is chicken pasta salad. It is a simple recipe for a weekday dinner that you can prepare for your family, take to gatherings and picnics, and perfect for meal prepping. It is a tasty recipe that has become a family favorite.

For Chicken Pasta Salad:

• 1 large chicken breast, trimmed
• 8 oz (3 cups cooked) orzo pasta
• 1 (15oz) can of corn, drained, or kernels from 2 cooked corn on the cobs
• 4 boiled eggs, diced
• 1 red or orange bell pepper diced
• 1 carrot julienned or grated
• 3/4 cup of green onion (red onion can be used), finely chopped
• 4-5 small garden cucumbers or 1 english diced

For Salad Dressing:

• 3 tablespoons of plain greek yogurt
• 3 tablespoons of mayo
• 3 tablespoons of sunflower oil or olive oil
• 1 large lemon's juice, or roughly 4 tablespoons
• 1 tablespoon of chopped parsley or dill
• 1/2 teaspoon of salt or to taste
• 1/4 pepper

• Before using, refrigerate the dressing components after thoroughly mixing them.
• Salt and pepper chicken breasts on both sides after cutting them in half lengthwise. Over medium heat, add 1 Tbsp oil to a large skillet. Add the chicken to the pan and cook it for about 3 minutes on each side, or until it turns golden brown and is thoroughly cooked. When cool enough to handle, transfer to a cutting board and dice.
• As directed on the package, cook pasta in salted water until al dente. Drain well after washing with cold water.
• Combine your pasta salad ingredients in a sizable bowl. Chicken breast that has been diced, 3 cups of cooked orzo pasta, corn, diced eggs, bell pepper, cucumber, and julienned carrots are among the ingredients. Salad should be combined, then a creamy dressing should be drizzled over it. If desired, add with salt and then enjoy.

• Use gluten-free pasta in place of whole grain or white pasta to make this dish gluten-free.
• By removing the chicken, you may keep it vegetarian.
• Instead of arugula, you may substitute some chopped spinach.
• Increase the amount of fresh herbs like oregano and thyme.

Pasta salad should be frozen for 2 to 3 weeks in a container that is well-sealed. It is best to take it out of the freezer the previous evening and let it thaw in the refrigerator. Expect some of the ingredients in your pasta salad to be a little sloppy because some vegetables do not freeze well.

Final word

This delicious chicken pasta salad is packed with grains, fresh vegetables from the garden, and protein. The customary mayo-based dressing is replaced with a tangy mustard vinaigrette to lighten things up a bit, and a hearty portion of seared chicken and crispy bacon make it enough to serve as a complete meal.