Chicken Pasta Salad Recipe

Ingredients

Servings: 6 to 8 as a main course For the Chicken Pasta Salad: 1 large chicken breast, trimmed 8 oz 3 cups cooked orzo pasta 1 15oz can corn, drained, or kernels from 2 cooked corn on the cobs 4 boiled eggs, diced 1 red or orange bell pepper diced 1 carrot julienned or grated 3/4 cup green onion, red onion can be used, finely chopped 4-5 small garden cucumbers or 1 english diced Salad Dressing Ingredients: 3 Tbsp plain greek yogurt 3 Tbsp mayo 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 pepper

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Whisk together dressing ingredients and refrigerate until ready to use. Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Instructions

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Place a large skillet, over medium heat and add 1 Tbsp oil. Add seasoned chicken to the pan and sauté chicken until golden brown and cooked through (about 3 minutes per side). Remove to a cutting board, cool to room temperature, then dice.

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Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well.

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In a large bowl, combine all of your pasta salad Ingredients: diced chicken breast, 3 cups cooked orzo pasta, corn, diced egg, cucumber and bell pepper, julienned carrot and chopped green onion.

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Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.    Enjoy!

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