Ingredients
Chicken
- 1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination)
- 2 tsp. granulated garlic
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper (plus more to taste)
Pasta and Vegetables
- 1 lb. short-cut pasta of choice (fusilli, gemelli, or bowties recommended)
- 1 lb. asparagus, trimmed and sliced diagonally into 2-inch spears
- 1 cup frozen green peas (no need to thaw)
- 1/2 bunch thinly shaved radishes, sliced into half moons if large
- 2 handfuls baby arugula
- 1/4 cup finely chopped fresh dill (or 2 Tbsp. chopped fresh tarragon)
- 3 Tbsp. finely chopped fresh chives
Honey Mustard Dressing
- 1/4 cup mayonnaise (or substitute plain full-fat Greek yogurt)
- 3 Tbsp. whole-grain or coarse ground Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Instructions
- Cook chicken: Place chicken breasts in a mixing bowl or gallon-size zip-top bag. Add olive oil, dried herbs, granulated garlic, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper; mix well to coat all pieces evenly. Heat a large skillet or grill pan over medium-high heat. Arrange the chicken in the pan and sauté for about 4 to 5 minutes on each side until cooked through and slightly charred. Remove the chicken and set aside on a cutting board to cool. Once cool enough to handle, cut into bite-size pieces.
- Boil pasta and vegetables: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. During the last minute of cooking, add the sliced asparagus and frozen peas to the pot. Drain the pasta, asparagus, and peas, then rinse under cold water for 1 minute to stop the cooking and cool them down. Transfer everything into a large mixing bowl.
- Chill radishes: While the pasta cooks, place shaved radishes in a bowl of ice water and let them chill for 10 minutes to keep them crisp. Drain the radishes and add them to the bowl with the pasta and vegetables.
- Prepare honey mustard dressing: In a large liquid measuring cup or medium mixing bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, honey, apple cider vinegar, extra-virgin olive oil, kosher salt, and cracked black pepper. Whisk thoroughly until smooth and emulsified.
- Assemble pasta salad: To the bowl with pasta, asparagus, peas, and radishes, add baby arugula, finely chopped fresh dill (or tarragon), and chopped fresh chives. Season with a good pinch of salt and freshly cracked black pepper. Add the cubed cooked chicken and pour the dressing over everything. Toss well to combine all ingredients thoroughly. Taste and adjust seasoning with more salt and pepper if needed. Serve the salad at room temperature for best flavor.
Notes
- Use full-fat Greek yogurt as a healthier substitute for mayonnaise to lighten the dressing.
- Adjust the herbs to your preference; parsley, oregano, or dill all work well in this recipe.
- Chilling radishes in ice water is optional but helps keep them crisp for a better texture in the salad.
- Feel free to substitute the pasta shape with whatever short-cut pasta you have on hand.
- This salad can be made a few hours ahead and refrigerated; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
