Description
A simple, bright dish perfect for warm weather, packed with protein and vitamins from chicken and spinach, and is ideal for picnics and meal prep.
Ingredients
Scale
- 12 ounces short pasta (rotini, fusilli, or penne)
- 2 boneless chicken breasts (about 10–12 oz total)
- Salt and pepper to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise (optional)
- 1 teaspoon honey
- 4 cups baby spinach
- ½ cup diced cucumber or cherry tomatoes
Instructions
- Boil pasta in salted water for 8–9 minutes until al dente.
- While pasta cooks, sear chicken breasts in a skillet until they reach an internal temperature of 165°F (74°C); let rest, slice or shred.
- Prepare dressing by whisking together olive oil, lemon juice, Dijon mustard, mayonnaise (if using), honey, and seasoning with salt and pepper.
- Drain and rinse pasta under cold water or shock in an ice bath to cool down.
- Toss cooled pasta with the dressing, spinach, sliced chicken, and diced cucumber or tomatoes.
- Chill for at least 30 minutes to meld flavors before serving.
Notes
For a creamier dressing, add plain Greek yogurt. Can store in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg