Well, I am not against the classic Chicken pasta salad with rich Mayo dressing, but I reserve them for special occasions. For an everyday salad, this lighten-up Mayo dressing works beautifully, and freshly grated parmesan cheese makes up for the reduced mayo while adding a lot of flavor. And if there is one versatile dish that is in my go-to list, then it is this Chicken pasta salad. It pops up occasionally as a side dish that I carry to a picnic or a creamy pasta addition to a potluck table. It has made it’s way into my daughter’s lunch box and sometimes a big bowl in the fridge has made for a hearty dinner on a busy weeknight. So, bookmark this recipe or note it down in your little cookbook. Because, the next time you are looking for an easy-breezy, no-hassle, perfect for everything recipe, I hope this little gem immediately pops up in your mind. Drain the pasta and lightly rinse with cold water to stop the cooking process.
Sear the chicken breast
If chicken breast is too thick, pound to even thickness with a rolling pin or meat mallet. Pat chicken dry with a kitchen towel ( for the seasoning to stick well). Season both sides with mix of garlic powder, paprika, salt, and pepper. Heat oil in a skillet, sear chicken breast for 4-5 minutes on both sides until it is cooked through. Cover it and let it rest for 10-15 minutes. Chop grilled chicken into 1-inch pieces. Though the dressing might look a little excessive, the pasta soaks up most of it and the rest is required for the pasta to retain its creaminess and not go dry.
Can we make it ahead?
A large batch of this pasta can be made and stored in the fridge in an air-tight container before taking it to a potluck or barbecue. The only issue I have faced is that the peppers and onions lose their crunch when the salt in the dressing makes them leech water. If possible, add fresh veggies just before serving and mix gently to coat them with dressing for them to retain their cripsyness. Leftover can be store for upto 3-4 days in an airtight container. If you are planing to store or meal prep, skip adding onion.
Serving suggestions
This salad can be eaten slightly cold, but tastes the best when at room temperature. Pull the pasta from the fridge and place it on the kitchen counter till it attains room temperature. Depending on where you are, 30-45 minutes should do the trick.
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