# 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 Make:
01 - Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Let rest 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large bowl, combine cooked pasta, 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 smooth.
05 - Pour the dressing over the salad ingredients. Toss gently to coat everything evenly. Garnish with chopped parsley. Serve immediately or refrigerate for up to 2 hours to chill and meld flavors.
