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This chicken pasta salad is a one-bowl meal. It’s loaded with protein, grains and plenty of fresh garden vegetables. AHHHH I just love this time of year when veggies are so crisp, sweet, juicy and sun-ripened!
The creamy lemon dill dressing amplifies the veggies and provides fresh amazing flavor. This pasta salad recipe makes a party-sized big batch which is great for the dinner table and leftovers make for an amazing to-go lunch the next day. The recipe can easily be cut in half. It keeps well refrigerated, plus it’s hearty and satisfying in a feel good way.
My Mother-in-law shared this recipe with us. She makes it with rice (which is a good gluten-free option), but we really enjoyed it with orzo (a rice-shaped pasta). Feel free to sub with your favorite pasta to make it your own! P.S. Fresh corn is always best, but when it’s not in season, canned is a worthy substitute ;).
Ingredients for 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
How To Make Chicken Pasta Salad:
1. Whisk together dressing ingredients and refrigerate until ready to use.
2. Cut chicken breasts in half lengthwise and season both sides with salt and pepper. 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.
3. Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well.
4. 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. Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.
Chicken Pasta Salad
Ingredients
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 mayonnaise
- 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
Instructions
- Whisk together dressing ingredients and refrigerate until ready to use.
- Cut chicken breasts in half lengthwise and season both sides with salt and pepper. 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.
- Cook pasta in salted water until aldente, according to package instructions. Rinse with cold water and drain well.
- 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. Toss salad together then drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Very tasty 😋 takes a while but worth the time
I’m glad you liked it, Debbie!
It’s excellent, thank you very much for this recipe, as for many others.👌 I made this recipe many times.
You’re welcome! I’m so happy you enjoyed it, Slekana!
I made this using parsley rather than dill and omitted the cucumber. I found it a bit dry, so next time I will double the dressing ingredients. I also added cumin for more flavor.
I made this for the first time for a family gathering and it was a big hit. Normally for occasions like this I only prepare dishes I have tried previously but with your recipes I am always confident they will be good. Thank you! It was delicious. Perfect for summer with all the fresh veggies.
Wow, I am so flattered! Thank you for the trust, Jenny and for sharing that with us. I hope that you’ll love every recipe that you will try!
I made this salad for family picnic and everyone loved it. I will be making this again.
Sounds like you found a new favorite Liz! Thank you for sharing that amazing feedback with us!
Can I make this wedding a day ahead for a wedding?
Hi Yelena, we do like this one best when it is fresh. For a party, I would suggest prepping all of the ingredients and then combining the salad with the dressing before serving.
Another delish dish. Thanks Natasha 🙂
You are very welcome!
This salad is soo good! Very refreshing with all the fresh vegetables. Perfect as a main course. I will definitely be making it again! Thank you for another great recipe!
I’m so happy to hear that, Olesya! Thank you for sharing your great review!
Love this salad!! It is SO good!! It is perfect at anytime of the year.
That it is! I’m so glad you enjoyed it!