Easy Chicken Pasta Salad

When the weather gets hot and sunny, there's nothing we want more than an easy summer salad — especially when hosting some guests! Other than some nice servingware, you'll need a good summer salad recipe. That's why we're sharing with you an Easy Chicken Pasta Salad that's simple to prep and is going to be perfect for your next get-together!

Indoors or outdoors, your family & friends are going to love this fresh summer salad. It's packed with protein, vegetables, and grains drizzled in an unforgettable creamy lemon dill sauce.

We use brown rice in this recipe for a gluten free salad option, however you're free to substitute it with white rice (normal, not fragrant/jasmine), quinoa, or even orzo (a rice-shaped pasta) for a filling treat!

The colourful, refreshing look (and taste) makes this a perfect summer salad for entertaining. If you're unsure how to make a summer salad, all the best salad recipes will say the same thing: It all comes down to fresh ingredients! So make sure your produce stays fresh in the fridge (we recommend using some Produce Keepers!) so your salad turns out crisp and sweet.

Images & Recipe courtesy of Natasha's Kitchen

Ingredients

Chicken Pasta Salad ingredients:

• 1 large chicken breast, trimmed
• 3 cups cooked brown rice
• 2 cooked corn on the cobs (or 1 can of canned corn, drained)
• 4 boiled eggs, diced
• 1 red or orange bell pepper, diced
• 1 carrot, julienned or grated
• 3/4 cup green onion, finely chopped
• 4-5 small garden cucumbers (or 1 english), diced

Salad Dressing ingredients:

• 3 tbsp plain greek yogurt
• 3 tbsp mayo
• 3 tbsp olive oil or sunflower oil
• 1 large lemon, juiced (about 4 tbsp)
• 1 tbsp dill or parsley, finely chopped
• Salt & pepper, to taste

Method

1. In a small bowl, mix together the Salad Dressing ingredients. When mixed, add salt and pepper to taste, then refrigerate dressing and start preparing the salad.

2. On a cutting board, cut chicken breasts in half lengthwise, and season both sides with salt & pepper. Then, heat a large skillet over medium heat and add 1 tbsp oil. Once skillet is hot, place seasoned chicken on the pan and grill until cooked & golden brown (3-4 minutes each side). Remove the grilled chicken onto a cutting board (prepare napkin underneath to absorb excess oil if necessary). Cool to room temperature, then dice.

3. In a large mixing bowl, combine the chicken pasta salad ingredients: Diced chicken breast, cooked brown rice, corn kernels, diced egg, cucumber and bell pepper, julienned carrot, chopped green onion. Toss salad together using salad servers or with a salad spinner. Once mixed, drizzle with creamy dressing. Toss again to combine. Finally, add salt or pepper to taste if desired.