Description
This Crispy Waldorf Chicken Pasta Salad offers a delightful combination of tender baked chicken, al dente rotini pasta, and fresh Waldorf-inspired ingredients like celery, grapes, and apples, all tossed in a creamy lemony dressing. Perfect for summer gatherings, this refreshing salad balances textures and flavors, making it a satisfying and healthy meal option.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Pasta and Salad
- 2 cups cooked rotini pasta
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved
- 1/2 cup apple, diced
- 1/4 cup toasted walnuts, roughly chopped
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
To Serve
- Lettuce leaves or mixed greens
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper, ensuring an even coating. Place seasoned chicken on a baking sheet.
- Bake Chicken: Bake the chicken in the preheated oven for 20-25 minutes until fully cooked and the exterior is crispy. Remove from oven and let cool slightly.
- Cook Pasta: Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Make Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well combined.
- Dice Chicken: Once the chicken has cooled enough to handle, dice it into bite-sized pieces suitable for tossing in the salad.
- Combine Salad Ingredients: In a large bowl, mix together the cooked pasta, diced chicken, celery, halved grapes, diced apple, and toasted walnuts.
- Toss with Dressing: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve the salad over a bed of fresh lettuce or mixed greens for added freshness and crunch.
Notes
- For a lighter version, substitute mayonnaise with all Greek yogurt or use a vegan mayonnaise alternative.
- Walnuts can be replaced with pecans or almonds for a different nutty flavor.
- To add a bit of zing, sprinkle freshly chopped parsley or a dash of cayenne pepper into the dressing.
- This salad keeps well for up to two days refrigerated, making it ideal for meal prep or picnics.
