Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per recipe
Calories2793.5 kcal (140%)
Total Fat140.8 g (201%)
Carbs264.3 g (102%)
Sugars21.6 g (24%)
Protein119.9 g (240%)
Sodium2361.7 mg (118%)
Fiber17.1 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 cupschicken breast
cooked, diced
3 cupspasta
penne, rotini, or bow-tie, cooked and cooled
1 cupcherry tomatoes
halved
½ cupred onion
finely diced
½ cupcelery
chopped
½ cupbell pepper
diced
¼ cupfresh parsley
chopped
½ cupmayonnaise
2 tablespoonsolive oil
1 tablespoonlemon juice
1 teaspoondijon mustard
salt
to taste
pepper
to taste
¼ cupgrated Parmesan cheese
Optional
Instructions
Step 1
Cook the pasta: Boil pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
Step 2
Prepare the chicken: If not already cooked, season chicken breast with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Let cool and dice into bite-sized pieces.
Step 3
Prepare vegetables: Wash and chop all vegetables – halve cherry tomatoes, dice red onion, chop celery and bell pepper, and chop fresh parsley.
Step 4
Make the dressing: In a small bowl, whisk together mayonnaise, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Step 5
Assemble the salad: In a large bowl, combine the cooled pasta, diced chicken, and all prepared vegetables. Add the dressing and toss gently to coat everything evenly.
Step 6
Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Serve chilled and enjoy!
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