Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast, diced (grilled or rotisserie chicken works well)
- 2 cups bowtie (farfalle) pasta, cooked and cooled
- 2 cups fresh spinach leaves, roughly chopped
- 1/2 cup mandarin orange segments (canned in juice, drained)
- 1/2 cup dried cranberries (craisin-style)
- 1/4 cup sliced green onions
- 1/4 cup toasted sliced almonds
- 1/4 cup freshly grated parmesan cheese
For the Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Dressing:
Start by preparing the dressing. In a medium bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. If you prefer a super creamy texture, blend the ingredients with an immersion blender or regular blender. Refrigerate the dressing until ready to use. This can be done ahead of time to allow the flavors to meld together. - Cook the Pasta:
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely. This is a crucial step as the cold pasta will better absorb the dressing and flavors. - Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, diced chicken, chopped spinach, mandarin orange segments, dried cranberries, sliced green onions, toasted almonds, and grated parmesan cheese. Toss gently to combine. The combination of the tender chicken, crunchy almonds, and chewy cranberries will provide a satisfying texture in each bite. - Dress the Salad:
Pour the chilled dressing over the salad mixture. Toss gently again to coat all the ingredients evenly. Be careful not to over-mix, as this could cause the delicate mandarin oranges to break apart. You want to maintain the integrity of the ingredients for the best texture and visual appeal. - Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes. This helps the flavors to meld together, and the salad will taste even better after chilling. Serve the chicken pasta salad cold and enjoy the refreshing, healthy dish!
Notes
- Chicken Alternatives:
You can substitute the chicken with turkey breast or even tofu for a vegetarian version. Rotisserie chicken is a fantastic shortcut if you’re short on time, as it already has great flavor and saves you the effort of cooking the chicken from scratch. - Pasta Variations:
The recipe calls for bowtie pasta, but feel free to experiment with other shapes like fusilli, penne, or farfalle. The key is to choose a pasta that holds up well with the other ingredients and allows for easy tossing and mixing. - Make-Ahead Tip:
This salad is an excellent option for meal prep. It can be prepared in advance and stored in the fridge for up to three days. Just remember to add the toasted almonds just before serving to preserve their crunch. If you add them too early, they may become soggy. - Dressing Consistency:
If the dressing thickens after refrigerating, you can thin it out by adding a small amount of water or more olive oil. Alternatively, you can adjust the vinegar for more tang if you prefer a stronger flavor. The dressing should be creamy but not too heavy. - Other Vegetables:
Feel free to add other vegetables that you enjoy, such as cherry tomatoes, cucumbers, or bell peppers. They will only enhance the freshness and flavor of the salad. For a crunchy contrast, consider adding a few slices of cucumber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes