Description

This Cold Chicken Pasta Salad with Mayo is a refreshing and creamy side dish perfect for picnics, potlucks, or anytime you crave a chilled, flavorful pasta salad. Featuring tender poached chicken, elbow macaroni, a medley of fresh vegetables, and a zesty mayo-yogurt dressing with a hint of sweetness, this salad is easy to assemble and tastes even better after refrigerating overnight.

Ingredients

Units Scale

Chicken

1 chicken breast
Water for boiling
Salt and pepper to taste

Salad Dressing

1 cup mayonnaise
1 cup plain yogurt or sour cream
2 tablespoons vinegar
1 tablespoon mustard (American or Dijon)
2-3 teaspoons sugar
1 teaspoon garlic powder
Salt and pepper to taste

Pasta and Add-ins

500 grams elbow macaroni or any short pasta
2 cups mild cheddar cheese, diced
1 medium carrot, grated
1 medium bell pepper (red or green or both), diced
1 medium red onion, diced
1 can (15 oz) pineapple tidbits, drained

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Instructions

Poach the Chicken: Take the chicken breast out of the refrigerator 30 minutes before cooking to reduce chill. Pour enough water into a pot to submerge the chicken and bring to a rapid boil. Add salt and pepper to taste. Place the chicken breasts into the boiling water, cover with a lid, and when it resumes boiling, immediately turn off the heat. Let the chicken poach in the residual heat for 20 minutes (can be left for up to 1 hour). Remove the chicken and shred the meat using two forks.
Cook the Pasta: Bring a large pot of water to boil, add salt, then add the pasta. Cook the pasta according to the package instructions until al dente; avoid overcooking. Drain the pasta and allow it to cool completely. No need to rinse as rinsing can wash away starch that helps dressing cling.
Prepare the Creamy Salad Dressing: In a bowl, combine mayonnaise, plain yogurt or sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper. Stir thoroughly until smooth. Taste the dressing and adjust sugar or vinegar levels according to your preference for sweetness or tanginess.
Assemble the Salad: In a large mixing bowl, place the cooled pasta, shredded chicken, diced cheese, grated carrot, diced bell pepper, diced red onion, and drained pineapple tidbits. Pour the prepared dressing over the mixture. Toss everything gently but thoroughly using two large wooden spoons or salad utensils to ensure even coating with the dressing.
Chill and Serve: Taste the salad and adjust seasoning if necessary by adding more mayo, yogurt, vinegar, salt, or black pepper. Refrigerate the salad for at least 2 hours, preferably overnight, to allow flavors to meld perfectly. Serve chilled and enjoy!

Notes

Chicken – For convenience, use leftover grilled or rotisserie chicken or canned chicken instead of poaching.
Yogurt vs Sour Cream – Yogurt creates a lighter, creamier dressing; sour cream adds richness. Adjust quantities if substituting.
Sugar – Adjust sweetness to taste by adding more or less sugar.
Short Pasta – Alternatives include shell pasta, fusilli, bow-tie, rotini, and penne.
Other salad add-ins – Consider adding diced celery, thawed frozen peas, corn, or chopped hard-boiled eggs for extra texture and flavor.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg