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
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
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.
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.
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.
How much salad dressing should I put into salad?
We recommend going light on the cream dressing as you mix the salad, and gradually adding to your preference. Alternatively, you can drizzle half the dressing amount onto the salad mix and serve the rest as a separate condiment for guests to pour themselves (in this case, use 1.5x more portion of dressing ingredients).
What type of rice is best for salads?
Cooked brown rice remains the most popular option, but plenty of recipes call for white long-grain rice, basmati rice, wild rice, or a mix of any of them!
How to serve a summer salad?
Now that you've made your fresh good-looking salad, time to serve them up! Our new Maxwell & Williams The Blck Pen Night Garden tableware range feature serving pieces that are excellent for summer gatherings. They have botanical illustrations and dark colours that add contrast and liveliness to bright dishes, making your salad & appetisers shine.