Chicken Pasta Salad with Vegetables and Dijon Mayo Dressing
I spent less than $30 making four jars of this Chicken Pasta Salad. It is easy to make and flavor-packed, keeping one satisfied. This is the perfect choice if you need an easy and delicious lunch idea for the week.
Ingredients
- 1.5 LB chicken breast
- 2 cups Elbows pasta
- 1 large red bell pepper
- half an onion
- ¼ cup Avocado oil (sub for olive oil)
- 4 tsp Dijon mustard
- 4 TBSP mayo (sub for plain greek yogurt )
- 6 TBSP Pickle juice (from dill pickles)
- 1 ½ cups diced dill pickles
- 1 ½ cups diced celery
- 2 TBSP smoked paprika
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 2 TBSP black pepper
- salt to taste
- ½ TBSP dill
Instructions
- Start by cooking the pasta as instructed on the box.
- Drain the pasta and rinse with cold water.
- Cut the chicken breast into cubes and season with 1 tbsp smoked paprika, salt to taste, ½ tbsp black pepper, ½ tbsp garlic powder, ½ tsp onion powder, and ½ tbsp dill.
- In a nonstick pan, heat some oil on medium heat and add the chicken breast; cook for 12-15 minutes or until the chicken is fully cooked.
- Make the Dressing:In four mason jars, combine 1 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp pickle juice, ½ tsp garlic powder, ½ tsp onion powder, salt to taste, ¼tsp black pepper, ½ tsp smoked paprika, and ½ tsp olive or avocado oil.
- Add the Vegetables:Add ⅓ cup diced pickles, ⅓ cup chopped celery, ⅓ cup diced bell pepper, 2 tbsp diced onion, ⅔ cup cooked pasta, ½ cup cooked chicken breast, and any greens you choose. Greens are optional.
Notes
Whenever you are ready to eat, transfer the mixture to a bowl, combine and enjoy. You can also use a fork to mix the mixture in the jar and eat directly from the jar.
This salad lasts 4-5 days in the fridge.