Description
A flavorful and creamy pasta salad made with tender chicken, crunchy vegetables, and a tangy dill dressing—perfect for picnics or summer lunches.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or diced
- 3 cups cooked pasta (rotini or bowtie preferred)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped cucumber
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and rinse under cold water. Set aside.
- In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, dill, lemon juice, and Dijon mustard until well combined.
- Add the cooked chicken, celery, red onion, and cucumber to the bowl.
- Add the cooled pasta and toss everything together until evenly coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Use rotisserie chicken for convenience.
- Chill longer for a more developed flavor.
- Add cherry tomatoes or bell peppers for extra crunch and color.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
