If you’re on the lookout for a dish that feels like a warm, sunny afternoon in every bite, this Chicken Pasta Salad Recipe is exactly what you need. It’s bright, fresh, and loaded with delightful textures—from the tender chicken to the crisp cucumbers and the soft, creamy dressing. Whether you’re packing a lunch, hosting a casual get-together, or just craving a satisfying meal, this salad hits the perfect balance of flavor and comfort. Plus, it’s surprisingly easy to pull together, making it a reliable go-to for busy days.
Ingredients You’ll Need
These ingredients are simple but essential, each contributing its own unique element to the overall taste and texture of the salad. From the juicy chicken breast to the creamy yogurt, and the crunchy veggies adding a burst of color, it all comes together effortlessly.
- 1 large chicken breast (trimmed): Provides lean protein and a hearty base for the salad.
- 8 oz orzo pasta, cooked (about 3 cups): Offers a tender, pasta texture that holds the dressing beautifully.
- 1 15oz can corn, drained (or corn from 2 cooked cobs): Adds sweetness and a pleasant pop in every bite.
- 4 boiled eggs, diced: Brings creaminess and a rich depth of flavor.
- 1 red or orange bell pepper, diced: Infuses the salad with crispness and vibrant color.
- 1 carrot, julienned or grated: Lends a subtle earthiness and crunch.
- 3/4 cup green onion, finely chopped (red onion can be used): Adds a mild sharpness and aroma.
- 4-5 small garden cucumbers or 1 English cucumber, diced: Refreshes the salad with cool, crisp bites.
- 3 Tbsp plain Greek yogurt: Creates a creamy dressing with a touch of tanginess.
- 3 Tbsp mayonnaise: Balances the dressing richness and smoothness.
- 3 Tbsp sunflower or olive oil: Enhances flavor and helps marry the dressing ingredients.
- Juice from 1 large lemon (about 4 Tbsp): Brightens the dressing with acidity and freshness.
- 1 Tbsp dill or parsley, finely chopped: Adds herbal notes that elevate the salad.
- 1/2 tsp salt (or to taste): Essential for enhancing all the flavors.
- 1/4 tsp pepper: Provides a gentle heat and balance.
How to Make Chicken Pasta Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the Greek yogurt, mayonnaise, sunflower or olive oil, lemon juice, dill or parsley, salt, and pepper until smooth and creamy. Pop the dressing into the fridge while you get everything else ready—this allows the flavors to meld beautifully.
Step 2: Cook the Chicken
Take the chicken breast, cut it in half lengthwise for even cooking, then season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium heat, then sauté the chicken for about 3 minutes per side until it’s golden brown and cooked through. Let it cool to room temperature before dicing into bite-sized pieces—this keeps it juicy and tender in the salad.
Step 3: Cook and Cool the Pasta
Boil the orzo pasta in salted water according to the package instructions until al dente. Once cooked, rinse thoroughly with cold water to stop the cooking process and drain well. This step is key to prevent the pasta from clumping together and helps it stay light and fluffy.
Step 4: Combine All Ingredients
Grab a large mixing bowl and toss together the diced chicken, cooked orzo, corn, boiled eggs, cucumber, bell pepper, carrot, and green onion. Drizzle the chilled dressing over the salad and gently toss again until everything is coated with that luscious creaminess. Taste and adjust salt or pepper as needed. You’ve just made a Chicken Pasta Salad Recipe that’s bursting with flavor and texture!
How to Serve Chicken Pasta Salad Recipe
Garnishes
A sprinkle of extra fresh herbs like dill or parsley on top makes the salad pop with color and aroma. For a little crunch, add some toasted nuts or seeds like sunflower or pumpkin seeds. A few lemon wedges on the side also brighten the presentation and allow guests to add a zing of fresh acidity.
Side Dishes
This salad is a fantastic main course on its own but pairs wonderfully with grilled veggies or a crisp green side salad. For a heartier meal, serve alongside crusty garlic bread or warm pita triangles to scoop up every last bite.
Creative Ways to Present
Try serving this Chicken Pasta Salad Recipe in individual mason jars for picnics or gatherings—layer the salad and dressing separately to keep it fresh until ready to eat. Another fun idea is to hollow out bell peppers and fill them with the salad for a colorful, portable presentation that doubles as an edible bowl.
Make Ahead and Storage
Storing Leftovers
This Chicken Pasta Salad Recipe stores beautifully in an airtight container in the fridge for up to 3 days. Keep it chilled to preserve the freshness of the veggies and the creaminess of the dressing.
Freezing
While you can freeze cooked chicken and pasta separately, it’s not recommended to freeze the combined salad because the fresh vegetables and creamy dressing don’t hold up well to freezing—they can become watery or mushy on thawing.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer, you can warm the chicken and pasta before mixing with fresh veggies and dressing for a slightly different texture and temperature experience.
FAQs
Can I use other types of pasta for this Chicken Pasta Salad Recipe?
Absolutely! While orzo works wonderfully here due to its small size and shape, feel free to substitute with small pasta shapes like rotini, shells, or even mini penne. Just make sure to cook it al dente so it holds up nicely in the salad.
What can I substitute for mayonnaise in the dressing?
If you’re looking to lighten up the recipe or avoid mayo, Greek yogurt is a great alternative on its own or mixed with a bit of olive oil to maintain creaminess. You can also experiment with avocado for a different kind of richness.
How long does this Chicken Pasta Salad Recipe keep in the fridge?
When stored properly in an airtight container, the salad will stay fresh for about 3 days. Beyond that, the veggies might start to lose their crunch and the dressing can separate slightly.
Is this salad suitable for meal prepping?
Definitely! This recipe is meal-prep friendly as the flavors meld beautifully overnight. Just keep the dressing and salad mixed to enjoy it fully and avoid any sogginess—freshening it with an extra squeeze of lemon before eating is a nice touch.
Can I add other vegetables or ingredients to this recipe?
Yes! The Chicken Pasta Salad Recipe is very versatile. You can toss in cherry tomatoes, olives, avocado, or even roasted veggies to make it your own. Just consider how each addition will affect the texture and flavor balance.
Final Thoughts
This Chicken Pasta Salad Recipe has quickly become one of my all-time favorites because it’s not only packed with wholesome ingredients but also bursting with flavors that feel both familiar and exciting. It’s a perfect dish to share with friends, bring to potlucks, or simply enjoy on a lazy afternoon. I hope you give it a try and fall in love with it just like I have!
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Chicken Pasta Salad Recipe
- Prep Time: 24 minutes
- Cook Time: 6 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Chicken Pasta Salad is a refreshing and hearty dish perfect for warm days or as a satisfying main course. It combines tender sautéed chicken breast with orzo pasta, crunchy vegetables, boiled eggs, and a creamy lemon-dill dressing made with Greek yogurt and mayonnaise. The salad is light yet flavorful, easy to prepare, and ideal for meal prep or casual gatherings.
Ingredients
Chicken
- 1 large chicken breast (trimmed)
Pasta
- 8 oz orzo pasta (about 3 cups cooked)
Vegetables and Extras
- 1 (15 oz) can corn, drained, or kernels from 2 cooked corn on the cob
- 4 boiled eggs, diced
- 1 red or orange bell pepper, diced
- 1 carrot, julienned or grated
- 3/4 cup green onion or red onion, finely chopped
- 4–5 small garden cucumbers or 1 English cucumber, diced
Dressing
- 3 Tbsp plain Greek yogurt
- 3 Tbsp mayonnaise
- 3 Tbsp sunflower oil or olive oil
- Juice from 1 large lemon (about 4 Tbsp)
- 1 Tbsp dill or parsley, finely chopped
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Instructions
- Prepare the dressing: Whisk together Greek yogurt, mayonnaise, sunflower or olive oil, lemon juice, chopped dill or parsley, salt, and pepper in a bowl. Refrigerate until ready to use to allow flavors to meld.
- Cook the chicken: Cut the chicken breast in half lengthwise and season both sides with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and sauté for about 3 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and transfer it to a cutting board. Let it cool to room temperature, then dice into bite-sized pieces.
- Cook the pasta: Boil orzo pasta in salted water according to package instructions until al dente, usually around 6-8 minutes. Drain the pasta, rinse it under cold water to stop the cooking process, and drain well.
- Combine the salad: In a large bowl, add diced chicken, cooked orzo pasta, corn kernels, diced boiled eggs, diced cucumbers, diced bell pepper, julienned carrot, and chopped green onions. Toss all ingredients together gently.
- Add dressing and toss: Drizzle the prepared dressing over the salad and toss thoroughly to combine all flavors. Taste and adjust seasoning with additional salt and pepper if desired. Serve chilled or at room temperature.
Notes
- For extra flavor, marinate the chicken briefly with lemon juice and herbs before cooking.
- Use leftover cooked chicken to save time.
- Substitute orzo with small pasta shapes like ditalini or small shells if preferred.
- Salad can be prepared a few hours ahead and stored in the refrigerator; add dressing just before serving for best texture.
- For a lighter version, reduce or omit mayonnaise and increase Greek yogurt.
