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Honey Mustard Chicken Pasta Salad

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Honey Mustard Chicken Pasta Salad

Servings: 8 · $4/serving · Active: 45 min · Total: 65 min ·

Open source recipe

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Honey Mustard Chicken Pasta Salad

Notes

Ingredients

Quantity Unit Item Section Pantry?
1 lb boneless skinless chicken breasts, (pounded or butterflied to 1/2 inch thickness) Meat & Seafood no
2 tablespoons olive oil Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs yes
3 tablespoons Dijon mustard Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
3 tablespoons honey Peanut butter/jelly/honey no
1 tablespoon fresh lemon juice Wine and beverages no
2 cloves garlic, (minced) Produce no
1/2 teaspoon paprika Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1/2 teaspoon kosher salt Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
Dash of crushed red pepper flakes Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1/3 cup plain Greek yogurt Dairy & Eggs no
1/4 cup olive oil Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs yes
2 tablespoons Dijon mustard Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1 tablespoon stone ground mustard Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
2 tablespoons honey Peanut butter/jelly/honey no
1 tablespoon apple cider vinegar Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 tablespoon fresh lemon juice Wine and beverages no
1 clove garlic, (minced) Produce no
Kosher salt and black pepper, (to taste) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 lb short-cut pasta, (fuisilli, farfalle, cavatappi) Pasta/sauces/tomato paste no
6 strips cooked bacon, (chopped) Meat & Seafood no
2 ears sweet corn, (shucked) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1 1/2 cups halved grape tomatoes Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
3 cups arugula Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1 cup sharp white cheddar cheese, (small dice (1/4-inch cubes)) Cheese Products no
1/3 cup diced red onion Produce no
Kosher salt and black pepper, (to taste) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together olive oil, Dijon mustard, honey, lemon juice, garlic, paprika, salt, and red pepper flakes. Add the chicken and toss to coat. Let marinate for 30 minutes (or up to 4 hours in the refrigerator).
  2. Make the dressing: In a medium bowl, whisk together Greek yogurt, olive oil, Dijon mustard, stone ground mustard, honey, apple cider vinegar, lemon juice, garlic, salt, and pepper until smooth. Refrigerate until ready to use.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside to cool.
  4. Grill the chicken and corn: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill the chicken for 4–5 minutes per side, or until cooked through. Transfer to a plate and let rest, then cut into bite-size pieces. Grill the corn, turning occasionally, until lightly charred on all sides. Let cool slightly, then cut the kernels off the cob.
  5. Assemble the salad: In a large bowl, combine the cooled pasta, grilled chicken, grilled corn, bacon, tomatoes, arugula, cheddar cheese, and red onion.
  6. Dress and serve: Pour the dressing over the salad and toss until well coated. Season with salt and black pepper, to taste. Serve immediately or chill until ready to serve.

Meal-prep notes