Chicken pasta salad with corn, kale and a creamy balsamic dressing. A hearty and nourishing recipe to make for lunch or dinner.
This lightened up chicken pasta salad has all the goods packed into one. Protein, carbs fat and fiber are a must when building a well-rounded meal, and this dish has all of the above.
Seasoned chicken breast are grilled then chopped into bite sized pieces and tossed with cooked pasta, kale, corn and onion. Everything gets tossed in a creamy balsamic dressing and can be enjoyed cold or warmed.
This recipe isn’t like a traditional pasta salad since it has added greens and is lighter on the mayonnaise. I chose kale for this recipe since it can be warmed or enjoyed cold, but this recipe can be made without it- or with spinach instead.
How to make Chicken Pasta Salad
- Start by boiling the pasta as instructed on the package. I used pasta shells, but any small pasta variety can be used.
- Season the chicken with your mix of spices (salt, pepper, garlic powder, paprika and chipotle powder) and a drizzle of olive oil
- Grill the chicken on a grill pan or skillet for about 4 minutes per side, until cooked through.
- Chop the chicken into bite sized pieces
- Prepare the dressing and massage half of the dressing into the kale and onion salad. Top with the chicken, pasta, corn and tomatoes and mix with the remaining salad.
This recipe is so easy to prepare and hits all of the macronutrient marks for a nourishing weeknight meal. You can serve this salad cold, warmed or at room temperature depending on preferences.
To simplify this meal even more, you can use pre-cooked or rotisserie chicken from the store to save some time and prep work.
This recipe is delicious, simple to make, and perfect for the warmer or colder months! I can’t wait for you guys to try it.
Other chicken recipes you’ll love:
BBQ Chicken Summer Rolls
One-pan Chicken and Quinoa
Sheet-pan Honey Sriracha Chicken
Ingredients
Grilled Chicken
- 1.5 lbs boneless skinless chicken breast or thighs
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chipotle powder
- 1/4 tsp black pepper
- Olive oil
Pasta Salad
- 8 oz pasta of choice cooked as instructed
- 5 oz tuscan kale or spinach about 4 cups chopped
- 1 cup roasted or canned corn
- 1-2 cups grape tomatoes halved
- 1/4 red onion thinly sliced
Balsamic Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp of honey
- Juice from 1/2 lemon
- Salt & pepper
Directions
- Prepare the pasta as instructed on the box. Drain and set aside.
- Slice the chicken breast into thinner pieces and marinate in a bowl with a drizzle of olive oil and the spices.
- Heat a skillet or grill pan on medium heat, add in another drizzle of olive oil and cook the chicken for about 4 minutes per side, until cooked through. Cook time will depend on the thickness of the chicken.
- Once the chicken is ready, transfer to a cutting board and let rest for 5-10 minutes. Chop the chicken into smaller cubes.
- Prepare the balsamic dressing by whisking together the balsamic vinegar, mayo, olive oil, lemon juice, honey, dijon and salt & pepper until smooth.
- Add the kale to a salad bowl with the onion and pour in half of the dressing. Massage or mix thoroughly with your hands or with tongs.
- Add in the chopped chicken, pasta, corn and tomatoes and mix together with the remaining dressing.
- Leftovers can be refrigerated for up to 4 days and served warmed or cold.
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