Chicken, Pasta and Broccoli Salad with Yogurt-Mustard Dressing Recipe
This salad is a hearty bowlful: pasta, chunks of chicken, lightly crunchy broccoli and a creamy yogurt-mustard dressing. In American homes, similar salads are often made from dinner leftovers – some pasta, some chicken and whatever vegetables are in the fridge. Perfect for a lunch box or for dinner when you don’t want to stand by the stove anymore.
This salad turns simple ingredients into a complete meal that’s easy to pack and satisfying without being heavy. The yogurt-mustard dressing adds a fresh, tangy note that lifts the whole dish.
Chef's tips
Don’t overcook the broccoli – its slight crunch is what makes the texture interesting. For the best flavor, prepare the salad a bit in advance and let it chill so the dressing can soak into the pasta and chicken.
How to serve
Pack into lunch boxes with an extra lemon wedge on the side, or serve in a large bowl for a casual family dinner. It pairs nicely with crusty bread or a light vegetable soup.
Ingredients
- farfalle or fusilli pasta - 250 g
- chicken breast - 300 g
- broccoli medium, cut into florets - 1 piece
- yellow bell pepper - 1 piece
- canned corn drained weight - 120 g
- thick plain yogurt for the dressing - 200 g
- mayonnaise for the dressing - 2 tablespoons
- Dijon mustard for the dressing - 1 tablespoon
- lemon juice for the dressing - 1 tablespoon
- granulated garlic for the dressing - 0.5 teaspoons
- vegetable oil for frying the chicken - 1 tablespoon
- sweet paprika powder for the chicken - 0.5 teaspoons
- salt to taste
- ground black pepper to taste
Preparation
- Cook the pasta in salted water according to the package instructions until al dente. Drain, rinse with cold water and set aside to cool.
- Divide the broccoli into small florets. Bring a pot of water to a boil and lightly salt it. Add the broccoli and cook for 3–4 minutes, until bright green and slightly tender but still crisp. Drain and immediately rinse with cold water to stop the cooking.
- Cut the chicken breast into cubes. Season with salt, pepper and sweet paprika.
- Heat the oil in a pan over medium heat. Fry the chicken for 7–9 minutes, stirring, until the pieces are golden and no longer pink inside. Set aside to cool.
- Deseed the pepper and cut it into cubes. Drain the corn.
- Make the dressing: in a bowl mix the yogurt, mayonnaise, mustard, lemon juice, granulated garlic, a pinch of salt and pepper. Stir until smooth.
- In a large bowl combine the cooled pasta, chicken, broccoli, pepper and corn. Add the dressing and gently but thoroughly mix.
- Taste and, if needed, season with extra salt, pepper or lemon juice. Chill the salad in the fridge for at least 30 minutes before serving.
Storage
Store the salad in an airtight container in the fridge and eat within 2–3 days. Stir before serving; if it has thickened too much, loosen it with a spoonful of yogurt or a little lemon juice.
This is my go-to way to use up leftover chicken and bits of pasta. The balance of creamy dressing, crunchy vegetables and tender pasta makes it a reliable favorite for busy days.
