# What You'll Need:
→ Pasta
01 - 9 oz spiral pasta (fusilli or rotini)
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 10 oz)
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Vegetables
06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, diced
08 - 1/2 red bell pepper, diced
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup celery, thinly sliced
11 - 2 cups mixed salad greens (optional)
→ Honey Mustard Dressing
12 - 3 tbsp Dijon mustard
13 - 2 tbsp honey
14 - 2 tbsp mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 2 tbsp olive oil
17 - 1/2 tsp garlic powder
18 - Salt and pepper, to taste
→ Garnish
19 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Prepare pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and cool, then set aside.
02 - Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let rest 5 minutes, then dice into bite-sized pieces.
03 - In a large serving bowl, combine cooked pasta, diced chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and salad greens if using.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until emulsified and smooth.
05 - Pour dressing over salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
06 - Sprinkle chopped parsley over the top. Serve immediately or refrigerate up to 2 hours to allow flavors to meld together.
