chicken salad chick pasta salad recipe

The Best chicken salad chick pasta salad recipe

This recipe is one of my go-to favorites because it’s so versatile—it works for quick weeknight dinners, lazy weekends, or even when we’re hosting a small gathering. I love that it’s light yet satisfying, which means it’s not too heavy for a meal but still packed with flavor. My kids actually beg for this every time I make it; they love the mix of chicken, the crunch from the veggies, and the way it stays fresh even after a few days in the fridge. It’s not just a meal, it’s something that feels special, no matter how often you make it.

I also appreciate how balanced this recipe is. It’s got protein from the chicken, fiber from the veggies, and healthy fats from the avocado and olive oil, so it keeps everyone full without making them feel sluggish. It’s great for meal prep too—we make a big batch on Sunday and grab a bowl in the morning when we’re rushing out the door. Plus, it’s a way to sneak in some extra veggies without the kids even realizing it. It’s that kind of recipe that makes eating healthy feel easy and enjoyable.

Chicken Salad Chick Pasta Salad

4.9 from 738 votes

A refreshing and protein-packed pasta salad featuring shredded chicken, creamy dressing, and a mix of fresh vegetables. Perfect for picnics, potlucks, or a light lunch.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Salad

• 2 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

For the Pasta

• 1 lb (450g) pasta (penne or rotini)
• 2 tbsp olive oil
• 1/2 tsp salt

For the Vegetables

• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced red onion
• 1/2 cup crumbled feta cheese (optional)

👨‍🍳Directions

1. 1 Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
2. 2 In a large bowl, combine shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, celery, red onion, dill, parsley, salt, black pepper, and garlic powder. Mix well until fully combined.
3. 3 In a separate bowl, toss cooked pasta with olive oil and salt until evenly coated.
4. 4 In a third bowl, combine cherry tomatoes, diced cucumber, bell peppers, and red onion.
5. 5 Gently fold the chicken salad into the pasta. Add the vegetable mixture and crumbled feta (if using). Mix lightly to combine without overmixing.
6. 6 Transfer the pasta salad to a large serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.

🔧Equipment

• Large mixing bowls
• Food processor or knife and cutting board
• Cooking pot
• Salad spinner or colander
• Large serving bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 30

📝Notes

For a lighter version, reduce the mayonnaise to 3/4 cup and add 1 tbsp of light Greek yogurt.,Substitute bell peppers with any other chopped vegetables like cherry corn or diced zucchini.,Ensure chicken is fully cooked and cooled before mixing to avoid any bacterial contamination.

This chicken salad chick pasta salad recipe is always a lifesaver for any occasion because it’s quick to throw together while still feeling special. It’s great for family gatherings because it’s light enough to serve at a buffet but packed with protein to keep everyone satisfied, and the pasta adds a nice hearty touch without being too heavy. Plus, it’s easy to customize with different veggies or herbs, so you can always adjust it to match whatever’s on hand or what your crowd likes best. It’s the kind of dish that feels homemade but doesn’t require last-minute stress—just grab the ingredients, mix it up, and serve.

❓ Frequently Asked Questions About Chicken Salad Chick Pasta Salad

What is the main difference between this Chicken Salad Chick Pasta Salad and traditional chicken salad pasta salad recipes?

This Chicken Salad Chick-inspired pasta salad incorporates a lighter, more flavorful twist with a focus on fresh ingredients, including a creamy but not overly heavy dressing made with Greek yogurt or light mayo. It often includes a blend of herbs like dill, parsley, and basil for a bright, aromatic touch. Traditional recipes might rely more on mayo-based dressings and a simpler mix of ingredients like celery, grapes, and nuts.

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How can I customize the protein portion in this recipe?

You can easily swap the chicken for other proteins! For a vegetarian version, use grilled or canned chickpeas, tofu cubes, or even marinated halloumi. If you prefer beef, shredded rotisserie chicken, or even ground beef (cooked and crumbled) works well. For a seafood twist, try diced shrimp or cooked scallops. Just ensure the protein is cooked and cooled before mixing into the pasta salad.

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What types of pasta work best in this recipe, and can I substitute them?

This recipe works best with short, sturdy pasta shapes like penne, farfalle (bowtie), rotini, or shells. These hold up well to the dressing and ingredients without falling apart. If you have longer pasta like spaghetti or linguine, you can substitute by cooking them slightly underdone (al dente) and chopping them into bite-sized pieces to mimic the texture of the short varieties. Avoid delicate pastas like fettuccine or angel hair that may break easily.

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How should I prepare the chicken to ensure it’s tender and flavorful?

For the best texture, poach the chicken breasts in a mixture of water, chicken broth, and a splash of lemon juice (about 10–15 minutes). Alternatively, bake them at 375°F (190°C) for 20–25 minutes until fully cooked. Once cooked, let it cool, then shred or chop finely. If using pre-cooked rotisserie chicken, simply chop it into small pieces and discard any skin or bones. For extra flavor, marinate the chicken in a mix of olive oil, garlic, and herbs before cooking.

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Can I make this Chicken Salad Chick Pasta Salad ahead of time, and how should I store it?

Yes! This pasta salad tastes even better the next day as flavors meld. You can prepare it 1–2 days ahead and store it in an airtight container in the refrigerator. To keep it fresh, avoid the dressing initially—add it just before serving to prevent sogginess. If storing with dressing, mix it in the morning and refrigerate until ready to eat. For longer storage (up to 3 days), consider adding a splash of vinegar or lemon juice to the dressing to help preserve freshness.