Name: Honey Mustard Chicken Pasta Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness; 2 tbsp. extra-virgin olive oil; 1 tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination); 2 tsp. granulated garlic; 3/4 tsp. kosher salt plus 1/2 tsp. black pepper (plus more to taste); 1 lb. short-cut pasta of choice (i suggest fusilli, gemelli, or bowties); 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long spears; 1 cup frozen green peas (no need to thaw); 1/2 thinly shaved radishes (sliced into half moons if large) (from 1 bunch); 2 handfuls baby arugula; 1/4 cup finely chopped fresh dill (or 2 tbsp. chopped fresh tarragon); 3 tbsp. finely chopped fresh chives; 1/4 cup mayonnaise (sub plain full-fat greek yogurt); 3 tbsp. whole-grain or coarse ground dijon mustard; 2 tbsp. honey; 2 tbsp. apple cider vinegar; 1/4 cup plus 1 tbsp. extra-virgin olive oil; 1/2 tsp. each kosher salt and cracked black pepper

Ingredients

Scale

1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness
2 tbsp. extra-virgin olive oil
1 tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination)
2 tsp. granulated garlic
3/4 tsp. kosher salt plus 1/2 tsp. black pepper (plus more to taste)
1 lb. short-cut pasta of choice (i suggest fusilli, gemelli, or bowties)
1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long spears
1 cup frozen green peas (no need to thaw)
1/2 thinly shaved radishes (sliced into half moons if large) (from 1 bunch)
2 handfuls baby arugula
1/4 cup finely chopped fresh dill (or 2 tbsp. chopped fresh tarragon)
3 tbsp. finely chopped fresh chives
1/4 cup mayonnaise (sub plain full-fat greek yogurt)
3 tbsp. whole-grain or coarse ground dijon mustard
2 tbsp. honey
2 tbsp. apple cider vinegar
1/4 cup plus 1 tbsp. extra-virgin olive oil
1/2 tsp. each kosher salt and cracked black pepper

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Instructions

In a mixing bowl or zip-top bag, combine chicken with olive oil, dried herbs, granulated garlic, 3/4 tsp. salt, and 1/2 tsp. pepper. Mix well to coat.
Heat a large skillet or grill pan over medium-high heat and arrange chicken in the pan. Cook for about 4 to 5 minutes per side until fully cooked. Let it cool slightly before cutting into bite-size pieces.
Boil a large pot of salted water, adding pasta and cooking until al dente. In the final minute, add asparagus and peas. Drain and rinse under cold water for 1 minute, then transfer to a large bowl.
Soak radishes in ice water for about 10 minutes to crisp them up, then drain and add to the bowl with the pasta.
Prepare the dressing by whisking together mayonnaise, dijon mustard, honey, apple cider vinegar, and olive oil in a large measuring cup.
In the pasta bowl, add arugula, dill (or tarragon), and chives. Season with extra salt and pepper. Add the cubed chicken and dressing, and toss everything to combine.
Taste and adjust seasoning if needed. Serve at room temperature.

Notes

Optional: Chilling radishes helps maintain their crispness.
Feel free to customize the herbs and vegetables according to your preference.
This dish can be made a day ahead and stored in the fridge for convenience.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.