Dijon Chicken and Pasta Salad
Servings: 5 servings
Calories: 593kcal
This Dijon Chicken and Pasta Salad combines chicken breasts, pasta, and a variety of fresh veggies, all tossed in a flavorful homemade vinaigrette. It's a nutritious, high-protein meal that's perfect for meal prep.
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Ingredients
For the Chicken
- 1.5 lbs (681 g) boneless skinless chicken breast
- 2 tbsp (30 g) dijon mustard
- 1 tbsp (9 g) garlic powder
- salt and pepper to taste
For the Pasta
- 8 oz (227 g) pasta of choice
For the Vegetables
- 1 large (150 g) cucumber
- 4 stalks (150 g) celery
- 1 medium (150 g) red bell pepper
- 1 small (125 g) red onion
- 4 oz (108 g) canned black olives
- 15.5 oz (439 g) canned red kidney beans
For the Dressing
- 6 tbsp (90 g) olive oil
- 1/4 cup (60 g) red wine vinegar
- 2 cloves (10 g) garlic
- 1 tbsp (15 g) dijon mustard
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil
- ½ tsp (1 g) red pepper flakes
- Salt and pepper to taste
Instructions
For the Pasta
- Bring a large pot of water to a boil. Add the pasta and cook until it's al dente, according to the package instructions. Once it's cooked, drain the pasta and rinse under cold water to cool it down and stop the cooking process.
For the Chicken
- Preheat your oven or air fryer to 425°F (218℃).
- Lay out the chicken breasts and season each side with salt, pepper, ½ tbsp of garlic powder, and 1 tbsp of dijon mustard. Rub the mustard and seasonings onto the surface of the chicken. Flip to the other side and repeat.
- Air fry at 425°F (218℃) for 12-15 minutes. If you bake in the oven it will probably take a bit longer.
For the Vegetables
- Wash and cut the celery, cucumber, and red pepper. Cut them all into a small to medium size dice. Remove the seeds from the cucumber with a spoon before dicing.
- Cut the red onion into a small dice and rinse them under cold water to take the bite out of the raw onion. Pat dry with paper towel.
- Combine all of the vegetables into a large bowl.
For the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, red pepper flakes, mustard and salt to create the dressing.
Construction
- In the large bowl with the vegetables, add in the drained noodles, beans, and olives and pour the dressing over the top. Toss everything together to ensure it's well coated. Add the sliced chicken and give everything another good toss.
- Taste test and season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide the pasta salad evenly among 5 meal prep containers. They will last up to 5 days in the fridge.
Nutrition
Calories: 593kcal | Carbohydrates: 51g | Protein: 47g | Fat: 22g
NUTRITIONAL INFO FOR THE Dijon Chicken and Pasta Salad
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
255.16g
Protein
235.21g
Fat
111.74g
Calories
2967.14 cals
This Post Has 15 Comments
I discovered you on YouTube. Love the humor and the recipes! It would be cool if you had a link to your YouTube videos right on the page of the same recipe. 👊
Yep I love this guy. A video helps a ton !
Great recipe and great video! Noticed in the written recipe you are missing adding the olives and beans, slicing the chicken, and also missing the Dijon in the dressing ingredients.
Just made this for this week and am loving it! A really nice change of pace to have a meal you can eat cold especially in the summer. I went a little heavier on the Dijon for the chicken and it came out great in the oven.
Made this for my meal prep lunches this week. Simple and delicious.
Loved the recipe and made it for meal prep. Do you think using crab meat or fish could work instead of chicken? I like chicken but maybe tuna might taste good too.
love tour channel
Great recipe although it made way more portions than directed around on the seven portion recipe 9. Which I am not complaining about when it started to look like a lot of food what I did was cut back on one can of kidney beans and added a couple tablespoons of honey to the chicken mix and dressing along with a little bit of sweetener to it and added the chicken juices to the dressing to add a meaty flavour to cuont back to the expected calories whilst also splitting the portions to 9.
But it tasted really good. Although as question just encase are the pasta quantities the dry quantity of pasta or the wet quantity?
Made this today and it turned out great! All the flavors go together really well. It’s a really nice summer salad dish. My air fryer maxes at 400 so it took it a few more minutes for chicken but it came out perfect.
q
Banging
great alternative for greek salad, made it and love it!
I really liked this one. I’ve never had anything like it before. It was a great week of lunch!
This recipe is really good, i make it for a second week!
One question though, what is the best way to log it? I usually add the ingredients that i use in a recipe and log it per serving.
Or should i just make a custom entry with the calories and macros which are here? I use MacroFactor and it gives me about 90 calories above what is here.
This is a wonderful recipe, My only addition is some feta or laughing cow cheese. Something creamy is a nice add to this.