Published: | Modified: by Hina Gujral
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Chicken Pasta Salad packed with grilled chicken, veggies, and a herb dressing is all you need for the summer picnic, potluck, or backyard BBQ. It is always a crowd favorite salad recipe.
A hearty chicken pasta salad is probably the best way to use all the leftover roasted or rotisserie chicken, vegetables, greens, and cold cut meats sitting in the fridge.
This pasta salad requires minimal effort and is a perfect, fulfilling dish for a large crowd. Hence, making it an all-time favourite potluck salad.
The next day, pack the leftovers for the lunchbox or enjoy it for a quiet summer lunch with homemade focaccia bread and a glass of wine.
PinIngredients Required
- Pasta: Pick bite-size pasta for making the salad. I prefer elbow macaroni, fusilli, farfalle, penne, or small shell pasta.
- Chicken – From grilled chicken or rotisserie chicken to leftover barbecue chicken or stir fry chicken, you can use any of these to make this chicken pasta salad. If none of these are available, follow my method to grill chicken for the salad quickly. I add diced chicken salami as well in the salad.
- Vegetables – Step ahead and add colourful, seasonal vegetables and greens to this chicken pasta salad. I prefer a mix of bell peppers, cucumber, onion, tomato, and olives.
- Herbs like Italian basil, parsley, or cilantro taste great in a pasta salad.
- Cheese – Fresh mozzarella, bocconcini, goat cheese, feta, or parmesan are my top five kinds of cheese for a pasta salad.
The Herb Dressing
The USP of this chicken pasta salad is the refreshing herb dressing similar to the Instagram famous Green Goddess dressing.
This salad dressing is effortless to make, and gluten-free.
Ingredients Required for Salad Dressing:
- Mayonnaise
- Parsley
- Min
- Garlic
- Walnuts
- Lemon Juice
- Salt & Pepper
- Green Chili
- Extra Virgin Olive Oil
All you have to do is blend all the ingredients for the dressing. And it is ready!
How To Grill Chicken
If you do not have leftover grilled chicken, follow these steps to marinate and grill chicken for the salad.
- Take two boneless chicken breasts or thighs. Clean, wash and pat dry them.
- Use a meat pounder to pound them to an even thickness. This ensures quick and uniformly cooked chicken breast.
Pin- Next, marinate chicken breast with olive oil, crushed garlic, fresh thyme, salt, pepper, and chilli flakes. Rub the herbs and spices all over the chicken breast. Keep in the fridge until ready to grill. I do this on Sunday night. And the marinated chicken is good to use throughout the week.
- For grilling, bring the marinated chicken to room temperature. Heat a pan over a high flame. Do not put any oil. Place the chicken breast on the hot pan. Reduce the heat to medium. Cook chicken for approximately 5 minutes on both sides.
- Transfer grilled chicken to a wooden platter. Let it rest for 3 – 5 minutes. Cut into pieces.
FAQ Related To Chicken Pasta Salad
Can I assemble the chicken pasta salad in advance?
You can assemble the pasta salad 1 – 2 hours before serving and refrigerate it in an airtight container. However, make sure not to leave pasta salad at room temperature for more than 2 – 3 hours after adding dressing, especially in hot tropical regions.
Can I freeze pasta salad?
Sadly no. This pasta salad is not freezer friendly. The herb dressing, grilled chicken, cheese, and fresh vegetables lose their texture and taste once frozen. Therefore, it is best consumed within 1 – 2 hours of assembling or, if refrigerated, the next day.
Can I boil pasta in advance for the salad?
Yes, you can. Start with boiling pasta as per packet instructions. Always go foral-dente pasta when it comes to salads. Nobody likes overcooked pasta in a salad. Rinse boiled pasta with cold water. Store in the refrigerator for 2 – 3 days.
How long can I store pasta salad?
Pasta salad keeps for2 to 3 daysin the refrigerator. Salads with oil-based dressing retain quality better than those mayo/cream-based ones. If your salad includes meat/seafood or leafy greens, it is best to eat it in the next few days.
PinMore Salad Recipes
- Lentil Salad
- Avocado Salad
- Chickpea Salad
- Macaroni Salad
- Orzo Pasta Salad
- Mixed Beans Salad
- Summer Fruit Salad
- Shrimp Mango Salad
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Pin
Chicken Pasta Salad Recipe
Chicken Pasta Salad packed with grilled chicken, veggies, and a herb dressing is all you need for the summer picnic, potluck, or backyard BBQ dinner.
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Course: Salad
Cuisine: Italian
Servings: 4
Calories: 490kcal
Author: Hina Gujral
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Ingredients
Ingredients For Salad:
- 2 Cup dry fusilli pasta
- 1 Cup grilled chicken, boneless and diced (see recipe notes)
- 1 Cup chopped onion
- ½ Cup cherry tomato, cut into halves
- 1 Cup diced cucumber
- ¼ Cup sliced black olives
- ½ Cup diced chicken salami
- ¼ Cup diced red bell pepper
- ¼ Cup diced yellow bell pepper
Ingredients For Herb Dressing:
- ½ Cup flat parsley
- ¼ Cup fresh mint leaves
- 4 garlic cloves
- 1 jalapeno or green chili, deseeded
- ¼ Cup walnuts
- 2 tablespoon plain mayonnaise
- ¼ Cup extra virgin olive oil
- 1 teaspoon White Wine Vinegar
- Salt and pepper to taste
- 2 tablespoon lemon juice
Ingredients For Garnish:
- 1 tablespoon roughly chopped parsley
- ¼ Cup grated parmesan cheese
Instructions
Prep Work:
Boil fusilli pasta in salted water al dente as per packet instructions. Once cooked, drain and transfer in a colander. Rinse with cold water. Set aside.
Chop vegetables, salami, and other ingredients for the salad. Keep in the fridge until required.
Dice the grilled chicken into bite size pieces for the salad (refer recipe notes for grilling chicken from scratch).
Prepare Dressing:
Combine all the ingredients for dressing in a blender or mixer. Blend to get a smooth herb dressing. Taste and adjust seasoning accordingly.
Assemble Salad:
Combine boiled pasta, vegetables, salami, chicken, and other ingredients in a salad mixing bowl. Pour herb dressing over the salad. Mix the salad gently to coat evenly with the dressing.
Refrigerate at least 1 hour before serving. Garnish with chopped parsley and cheese.
Recipe Notes:
- Boiling Pasta: Boil 6 cups of water with salt. Add dry pasta and cook till pasta is al dente. Once done, transfer to a colander. Rinse with cold water. Let it sit in the colander until required or store it in the refrigerator.
- Grilling Chicken: Take boneless chicken breasts or thighs. Clean, wash and pat dry them. Using a meat pounder, pound them to an even thickness. Marinate chicken breast with olive oil, crushed garlic, fresh thyme, salt, pepper, and chili flakes. Rub the herbs and spices all over the chicken breast. Keep in the fridge until ready to grill. For grilling, bring the marinated chicken to room temperature. Heat a pan over a high flame. Do not put any oil. Place the chicken breast on the hot pan. Reduce the heat to medium. Cook chicken for approximately 5 minutes on both sides.
- Herb Dressing: You can use a combination of different herbs like basil, parsley, coriander, or dill to make this dressing.
- Storing Salad: This salad is not freezer friendly. Store it in the refrigerator for 1 – 2 days.
Nutrition
Calories: 490kcal | Carbohydrates: 34g | Protein: 23g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 658mg | Potassium: 535mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1401IU | Vitamin C: 58mg | Calcium: 123mg | Iron: 2mg
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Rajathraj Rao says
Thanks for sharing this. Awesome pics.
Cheers
Rajathraj
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