Best 5 Chicken Pasta Salad W Dijon Vinaigrette Recipes
Indulge in the tantalizing flavors of Chicken Pasta Salad with Dijon Vinaigrette, a dish that combines succulent chicken, tender pasta, and a medley of crisp vegetables, all tossed in a zesty Dijon vinaigrette. This delectable salad is not only a feast for the taste buds but also a visual masterpiece, with its vibrant colors and textures.
This recipe offers three variations to cater to a range of preferences and dietary requirements:
1. **Classic Chicken Pasta Salad**: This traditional version features juicy chicken, pasta, celery, onion, and red grapes, coated in a tangy Dijon vinaigrette.
2. **Mediterranean-Inspired Chicken Pasta Salad**: Embrace the flavors of the Mediterranean with this variation that incorporates sun-dried tomatoes, kalamata olives, and feta cheese. The tangy Dijon vinaigrette is infused with oregano and basil for an extra layer of complexity.
3. **Vegan-Friendly Chickenless Pasta Salad**: This plant-based rendition swaps chicken for tofu, adding a protein-packed twist. The Dijon vinaigrette is enhanced with lemon juice and nutritional yeast, creating a vibrant and flavorful dressing.
Each recipe provides step-by-step instructions, ensuring that home cooks of all levels can effortlessly prepare this delightful salad. With its versatility and customizable options, this Chicken Pasta Salad with Dijon Vinaigrette is sure to become a favorite for picnics, potlucks, or a quick and satisfying meal.
CHICKEN SALAD WITH DIJON VINAIGRETTE
I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.
Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE
A classic roasted chicken should be in every good cook's repertoire. I've opted for bone-in skin-on chicken breasts for this recipe--they cook faster than a whole bird but still deliver on flavor. The bone helps the breasts stay tender and juicy and the skin browns beautifully. The chicken is rubbed in an herby Dijon mustard paste while a bit more Dijon spikes the classic vinaigrette in the salad that accompanies the dish.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
- Preheat the oven to 425 degrees F.
- Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
- For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.
CHICKEN PASTA SALAD
My dad grows incredibly delicious tomatoes and red peppers. This year's crop was especially abundant, so I created this salad combination to take advantage of the bounty. My husband gave this recipe a definite "thumbs up".
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss the pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine the mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss to coat.
Nutrition Facts : Calories 487 calories, Fat 29g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 529mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN PASTA SALAD W/ DIJON VINAIGRETTE
This recipe will help keep you cool and satisfied in any weather. This is simple and you and your family will enjoy this because the add ins are up to your family preferences. This recipe inspiration is from General Mills and is a family pleaser at our house, I especially like the dressing.
Provided by Pat Duran
Categories Salads
Time 25m
Number Of Ingredients 16
Steps:
- 1. Pasta: Prepare pasta according to package direction- cooking to al dente stage only about 7-8 minutes after boiling.Drain pasta; rinse with cold water. Shake to drain well. Set aside.
- 2. Dijon Dressing: Drop garlic into food processor or blender while blender is running, add fresh herbs and process until finely chopped. Add the remaining ingredients and mix only until blended. Chill. This makes 4 cups and it will keep in the refrigerator for a week. 7 calories per Tablespoon
- 3. Salad assembly: In a large bowl, add 1/2 cup of the dressing; next add the pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate. Makes 4 servings of 1 1/2 cups each.
CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
Tips:
- Choose the right pasta. Short pastas, like penne, rotini, or bow-tie, are ideal for pasta salad because they hold the dressing well and are easy to eat.
- Cook the pasta al dente. This means cooking it until it is tender but still has a slight bite to it. This will prevent the pasta from becoming mushy when it is mixed with the dressing.
- Use a variety of vegetables. This will add color, flavor, and texture to your pasta salad. Some good choices include cherry tomatoes, bell peppers, cucumbers, carrots, and broccoli.
- Don't overload the pasta salad with dressing. You want the dressing to coat the pasta and vegetables, but you don't want it to be so heavy that it weighs down the salad.
- Let the pasta salad chill before serving. This will allow the flavors to meld and the dressing to thicken.
Conclusion:
Chicken pasta salad with Dijon vinaigrette is a delicious and easy-to-make dish that is perfect for potlucks, picnics, or summer gatherings. It is also a great way to use up leftover chicken. With a few simple tips, you can make a pasta salad that is both flavorful and refreshing.
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