# What You 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
# Directions:
01 - Boil pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking and cool down. Transfer to a large mixing bowl.
02 - Season both sides of chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before cutting into bite-sized pieces.
03 - Add cooked chicken, cherry tomatoes, cucumber, red bell pepper, red onion, celery, and mixed greens to the bowl with the pasta.
04 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, and garlic powder until smooth and emulsified. Season with salt and pepper to taste.
05 - Pour the dressing over the salad. Toss gently until all ingredients are evenly coated. Garnish with chopped fresh parsley. Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.
