Chicken pasta salad is full of protein, veggies and a creamy dressing. A real crowd and family favorite, it's a perfect warm weather dinner.
Course: Lunch or Dinner
Keyword: chicken pasta salad
Chicken Pasta Salad
1poundchicken breasts or tenders
salt and pepperto taste
16ouncessmall pastalike farfalle or rotini
1cupsmall broccoli florets
1pintgrape tomatoeshalved or quartered
Pasta Salad Dressing
1/2cupplain Greek yogurtor sour cream
1/2cupgrated Parmesan cheese
Heat a tablespoon of olive oil in a large skillet over medium heat. Season chicken with salt and pepper and add to the skillet. Cook for about 4 minutes per side (2-3 for tenders), or until no longer pink. Set aside to cool before slicing. *Note - if chicken pieces are especially thick, lightly pound the thick end to make even.
Meanwhile, cook pasta to al dente according to package directions. Rinse and set aside to cool.
In a blender, add dressing ingredients and pulse until thoroughly combined. Set aside.
In a large bowl, toss pasta with half of the dressing. Add chicken and veggies and toss with remaining dressing. Season with salt and black pepper if needed.