Name: Honey Mustard Chicken Pasta Salad
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts, pounded or butterflied to ½ inch thickness; 2 tablespoons olive oil; 3 tablespoons Dijon mustard; 3 tablespoons honey; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt; Dash of crushed red pepper flakes; 1/3 cup plain Greek yogurt; 1/4 cup olive oil; 2 tablespoons Dijon mustard; 1 tablespoon stone ground mustard; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 1 tablespoon fresh lemon juice; 1 clove garlic, minced; Kosher salt and black pepper, to taste; 1 lb short-cut pasta, fuisilli, farfalle, cavatappi; 6 strips cooked bacon, chopped; 2 ears sweet corn, shucked; 1 1/2 cups halved grape tomatoes; 3 cups arugula; 1 cup sharp white cheddar cheese, small dice (1/4-inch cubes); 1/3 cup diced red onion; Kosher salt and black pepper, to taste

Ingredients

Scale

1 lb boneless skinless chicken breasts, pounded or butterflied to ½ inch thickness
2 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Dash of crushed red pepper flakes
1/3 cup plain Greek yogurt
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon stone ground mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and black pepper, to taste
1 lb short-cut pasta, fuisilli, farfalle, cavatappi
6 strips cooked bacon, chopped
2 ears sweet corn, shucked
1 1/2 cups halved grape tomatoes
3 cups arugula
1 cup sharp white cheddar cheese, small dice (1/4-inch cubes)
1/3 cup diced red onion
Kosher salt and black pepper, to taste

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Instructions

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, marinating for 30 minutes or up to 4 hours in the refrigerator.
In another bowl, combine Greek yogurt, olive oil, Dijon mustard, stone ground mustard, honey, apple cider vinegar, lemon juice, garlic, salt, and pepper. Mix until smooth and refrigerate until ready for use.
Bring a large pot of salted water to a boil. Cook the pasta per package instructions until al dente, then drain, rinse with cold water, and set aside to cool.
Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken for 4–5 minutes on each side until fully cooked, then cut into bite-size pieces. Grill the corn until charred on all sides, then let cool and cut kernels off the cob.
In a large bowl, mix the cooled pasta, grilled chicken, grilled corn, chopped bacon, tomatoes, arugula, cheddar cheese, and red onion together.
Pour the dressing over the salad mixture and toss well. Season with salt and black pepper to taste. Serve immediately or chill until serving.

Notes

Chicken can be marinated overnight for deeper flavor.
Feel free to substitute your favorite vegetables or pasta shapes for customization.
Best served freshly made but can be stored in the refrigerator for up to 2 days.

Author: Sarah
Prep Time: 45 minutes
Cook Time: 65 minutes
Category: Salad
Method: Grilling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg