Pin My neighbor knocked on my door one Saturday morning holding a glass bowl of this salad, and I ate it standing in my kitchen with a serving spoon. The chicken was juicy, the pasta had that perfect chew, and the dressing clung to every spiral. I texted her an hour later asking for the recipe. She laughed and said she'd thrown it together with what was in her fridge, but I knew I had to make it my own.
I brought this to a potluck once and watched three people go back for thirds. One of them asked if I catered on the side. I didn't have the heart to tell them it took me less than forty minutes and I'd forgotten to add the celery. Sometimes the simplest dishes are the ones people remember, and this one always gets requests.
Ingredients
- Spiral pasta (250 g): The twists catch the dressing in every bite, and I always cook it a minute less than the package says so it stays firm after tossing.
- Boneless, skinless chicken breasts (300 g): I pound them to an even thickness with a pan before cooking so they don't dry out on one end.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): A fruity olive oil makes the dressing taste richer, but any good quality one works.
- Salt and black pepper (1/2 tsp and 1/4 tsp): I season the chicken generously because bland protein ruins a salad.
- Cherry tomatoes (1 cup, halved): I use the ripest ones I can find and cut them over the bowl so the juices go straight into the salad.
- Cucumber (1 cup, diced): English cucumbers have fewer seeds and a thinner skin, which keeps the salad from getting watery.
- Red bell pepper (1/2, diced): The sweetness balances the tang of the dressing, and the color makes the whole dish look vibrant.
- Red onion (1/4 cup, finely chopped): I soak the chopped onion in cold water for five minutes to take the edge off the sharpness.
- Celery (1/4 cup, thinly sliced): It adds crunch and a subtle freshness that you don't notice until it's missing.
- Mixed salad greens (2 cups, optional): I toss these in right before serving so they stay crisp and don't wilt.
- Dijon mustard (3 tbsp): The grainy kind works too, but smooth Dijon blends more evenly into the dressing.
- Honey (2 tbsp): I warm it slightly in the microwave for five seconds so it whisks in without clumping.
- Mayonnaise (2 tbsp): This gives the dressing body and keeps it from sliding off the pasta.
- Apple cider vinegar (1 tbsp): The acidity cuts through the richness and wakes up all the other flavors.
- Garlic powder (1/2 tsp): I prefer this over fresh garlic because it distributes evenly and doesn't overpower.
- Fresh parsley (2 tbsp, chopped): A handful of this at the end makes everything taste brighter and look finished.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and add the spiral pasta, stirring once to prevent sticking. Drain when it still has a little bite, then rinse under cold water to stop the cooking and cool it down quickly.
- Prepare the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. Heat the olive oil in a skillet over medium heat until it shimmers, then lay the chicken in and let it cook undisturbed for five to six minutes per side until golden and the internal temperature reaches 165 degrees.
- Rest and dice the chicken:
- Move the cooked chicken to a cutting board and let it sit for five minutes so the juices settle back in. Slice or dice it into bite sized pieces that are easy to fork with the pasta.
- Combine the salad base:
- In a large bowl, toss together the cooled pasta, diced chicken, halved cherry tomatoes, diced cucumber, bell pepper, red onion, celery, and salad greens if you're using them. Mix gently so nothing gets crushed.
- Whisk the dressing:
- In a separate bowl, combine the Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper, whisking until the dressing is smooth and emulsified. Taste it and adjust the seasoning if it needs more tang or sweetness.
- Dress and garnish:
- Pour the dressing over the salad and toss everything together until each piece is lightly coated. Sprinkle the chopped parsley over the top and give it one more gentle toss before serving.
Pin 
One summer evening, I made this for dinner on the back porch and we ate it straight from the bowl while the sun went down. My daughter asked if we could have it again the next night, and my husband said it tasted like the kind of meal you'd pay too much for at a cafe. It's been on repeat ever since, and it never feels like leftovers.
Making It Your Own
I've swapped in grilled chicken when I have the grill going, and the smoky flavor takes it to another level. Rotisserie chicken from the store works beautifully too, and it shaves ten minutes off the prep. Once I added a handful of sweet corn and shredded carrots because that's what I had, and it was just as good. The vegetables are more of a suggestion than a rule, so use what looks fresh and what you like.
Storing and Serving
This salad keeps in the fridge for up to two days, though the pasta will soak up more dressing as it sits, so I drizzle a little extra olive oil and vinegar over it before serving again. I like it best when it's been chilled for an hour or two because the flavors really come together. If you're taking it somewhere, pack it in a container with a tight lid and give it a quick toss when you arrive.
Pairing and Variations
A crisp Sauvignon Blanc is perfect with this, but I've also served it with iced tea spiked with lemon and mint on hot afternoons. For a lighter version, I swap Greek yogurt for the mayonnaise and it still has plenty of body without the heaviness. If you want to make it gluten free, just use your favorite gluten free pasta and check the labels on the mustard and mayo.
- Grill the chicken or use rotisserie to save time and add flavor.
- Add sweet corn, peas, or shredded carrots if you want more color and crunch.
- Use Greek yogurt instead of mayonnaise for a tangier, lighter dressing.
Pin This salad has become one of those recipes I make without measuring anymore, and it always turns out right. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or dice about 2 cups of cooked chicken and add it directly to the salad, skipping the cooking step entirely.
- → How long can this salad be stored?
This salad keeps well refrigerated for up to 2 hours before serving. For longer storage, keep the dressing separate and toss just before eating to maintain the pasta's texture.
- → Can I make this dairy-free?
Absolutely. Replace the mayonnaise with Greek yogurt or dairy-free mayo in the dressing. Verify that all other ingredients, especially the mustard and any packaged items, are certified dairy-free.
- → What vegetables can I substitute or add?
Feel free to customize with sweet corn, peas, shredded carrots, broccoli, or avocado. Use whatever fresh vegetables you prefer based on season and availability.
- → Is this suitable for meal prep?
Yes, this salad is ideal for meal prep. Cook and chill all components separately, then combine and dress just before eating for best texture and flavor preservation.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the honey-mustard flavors beautifully. For non-alcoholic options, iced tea or lemonade work wonderfully.